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Roasted Butternut, Sweet Potato, and Carrot Soup

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This warm and comforting soup combines roasted butternut squash, sweet potatoes, and carrots, creating a creamy, savory dish perfect for autumn.

Ingredients

Scale
  • 5 cups butternut squash, cut in 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
  • 2 cups chicken broth
  • ½ cup whole milk
  • ½ cup heavy cream
  • 1–2 tsp cinnamon
  • 2 tsp nutmeg
  • Salt & pepper to taste

Instructions

  1. Preheat your oven to 425°F and line baking sheets with parchment paper to prevent sticking.
  2. Toss the butternut squash, sweet potato, and carrots with olive oil, salt, and pepper until everything is well coated.
  3. Spread the vegetables evenly on the prepared baking sheets. Roast in the preheated oven for 35-40 minutes, or until they are tender and lightly caramelized.
  4. While the veggies are roasting, heat a splash of olive oil in a large stockpot over medium heat. Add the diced onions and sauté until they become translucent, then add the minced garlic and cook until fragrant.
  5. Once the roasted vegetables are ready, add them to the pot along with the vegetable broth and chicken broth. Sprinkle in the cinnamon and nutmeg, and season with salt and pepper to taste.
  6. Using an immersion blender, carefully blend the mixture until it is completely smooth and creamy.
  7. Stir in the whole milk and heavy cream to give the soup a rich and luscious texture. Heat gently, but don’t let it boil.
  8. Serve this delightful soup hot, alongside some crusty bread or crunchy croutons, and watch it disappear!

Notes

Roasting the vegetables enhances their natural sweetness. Feel free to adjust spices to your liking.

Nutrition

Find it online: https://delishrecipezbylucy.com/oven-roasted-butternut-sweet-potato-carrot-soup/

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