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Roasted Butternut, Sweet Potato and Carrot Soup

Roasted Butternut, Sweet Potato and Carrot Soup
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Indulge in the comforting warmth of Roasted Butternut, Sweet Potato and Carrot Soup, a delightful blend of flavors that perfectly captures the essence of cozy evenings. This velvety soup combines nutrient-rich vegetables, creating a silky texture that’s both satisfying and nourishing. With its gluten-free and low sodium profile, this soup is an excellent choice for any occasion, from casual dinners to festive gatherings. Whip it up easily with just a few steps and enjoy as a starter or main dish, enhanced by your favorite toppings.

Ingredients

Scale
  • 5 cups butternut squash, cut into large chunks
  • 1 sweet potato, peeled and cut into large quarters
  • 2 carrots, peeled and cut into large chunks
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 cups vegetable broth (low sodium)
  • 2 cups chicken broth (low sodium)
  • ½ cup whole milk
  • ½ cup heavy cream
  • Spices: cinnamon, nutmeg, salt, and pepper to taste

Instructions

  1. Preheat oven to 425°F and line baking sheets with parchment paper.
  2. Toss butternut squash, sweet potato, and carrots with olive oil, salt, and pepper. Spread on baking sheets and roast for 35-40 minutes until tender.
  3. In a stockpot over medium heat, sauté onions in olive oil until translucent. Add minced garlic and cook for another minute.
  4. Combine roasted vegetables with onion mixture in the pot. Add vegetable broth, chicken broth, cinnamon, and nutmeg.
  5. Blend the soup using an immersion blender until smooth.
  6. Stir in milk and heavy cream for creaminess; adjust seasoning as needed.
  7. Serve warm with optional toppings like croutons or crusty bread.

Nutrition

Find it online: https://nobakeheaven.com/roasted-butternut-sweet-potato-and-carrot-soup/