Description

Experience the comforting warmth of Roasted Butternut, Sweet Potato, and Carrot Soup, a nourishing and velvety dish perfect for any occasion. This delightful soup highlights the natural sweetness of roasted vegetables, creating a rich and satisfying meal that is both gluten-free and low in sodium. Whether served at family gatherings or as a cozy dinner, each bowl promises to envelop you in heartwarming flavors. The combination of cinnamon and nutmeg adds a touch of spice, enhancing your enjoyment with every spoonful. Prepare this easy recipe ahead of time; it stores beautifully in the fridge or freezer for quick meals later. Savor the deliciousness today!

Ingredients

Scale

5 cups butternut squash, cut into chunks
1 sweet potato, peeled and quartered
2 carrots, peeled and cut into chunks
½ cup onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable broth (low-sodium)
2 cups chicken broth (low-sodium)
½ cup whole milk
½ cup heavy cream
1-2 teaspoons cinnamon
2 teaspoons nutmeg

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Instructions

Preheat oven to 425°F and line baking sheets with parchment paper.
Toss butternut squash, sweet potato, and carrots with olive oil, salt, and pepper. Spread on baking sheets.
Roast vegetables for 35-40 minutes until tender.
In a stockpot over medium heat, sauté onions in olive oil until translucent. Add garlic and cook for another minute.
Stir in roasted vegetables, vegetable broth, chicken broth, cinnamon, and nutmeg. Simmer briefly.
Blend the mixture until smooth using an immersion blender or regular blender.
Remove from heat and stir in whole milk and heavy cream to achieve desired creaminess.
Serve hot with optional toppings like croutons or fresh herbs.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and Blending
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 9g
Sodium: 400mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 4g
Cholesterol: 20mg