Roasted Butternut, Sweet Potato and Carrot Soup

A warm bowl of Roasted Butternut, Sweet Potato and Carrot Soup is a perfect way to embrace the flavors of fall. This soup combines three delicious vegetables into a velvety texture that is both comforting and nutritious. It’s a versatile dish suitable for cozy dinners, festive gatherings, or meal prep for the week ahead. With its rich flavor profile and creamy finish, this soup is sure to impress family and friends alike!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of roasted butternut squash, sweet potatoes, and carrots creates a sweet and savory blend that delights the palate.
• Nutritious Ingredients: Packed with vitamins and minerals, this soup is a great way to boost your health while enjoying a tasty meal.
• Easy Preparation: With simple steps and minimal prep time, you can enjoy this hearty soup without spending hours in the kitchen.
• Versatile Serving Options: Serve it as an appetizer, main course, or paired with crusty bread for a complete meal.
• Perfect for Meal Prep: This recipe makes eight servings, making it ideal for batch cooking or freezing for later use.

Tools and Preparation

To make your cooking experience smoother, having the right tools on hand can make all the difference. Here’s what you’ll need to whip up this delightful soup.

Essential Tools and Equipment

• Baking sheets
• Parchment paper
• Large stockpot
• Immersion blender (or regular blender)
• Measuring cups and spoons

Importance of Each Tool

• Baking Sheets: These are essential for roasting the vegetables evenly, allowing them to caramelize beautifully.
• Large Stockpot: A must-have for simmering the ingredients together and blending them into a smooth soup.
• Immersion Blender: This handy tool makes pureeing the soup easy without needing to transfer it to another container.

Ingredients

A velvety, thick, smooth and savory soup with 3 types of vegetables for a nutritious, gluten free, low sodium and delicious meal.

For the Soup Base

• 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 or pressed

For Roasting and Flavoring

• 2 Tbsp. Olive oil
• 2 Cups Vegetable Broth (I use no sodium)
• 2 Cups Chicken Broth
• 1/2 Cup Whole Milk
• 1/2 Cup Heavy Cream
• 1-2 teaspoons Cinnamon
• 2 teaspoons Nutmeg
• Salt & pepper to taste

How to Make Roasted Butternut, Sweet Potato and Carrot Soup

Step 1: Preheat the Oven

Set your oven to 425°F. Line two baking sheets with parchment paper to prevent sticking.

Step 2: Prepare the Vegetables for Roasting

• Toss the butternut squash, sweet potato, and carrots with olive oil, salt, and pepper.
• Spread them out on the prepared baking sheets.
• Roast for 35-40 minutes or until a fork easily pierces the vegetables.

Step 3: Sauté Onions and Garlic

While the vegetables roast:
* Heat olive oil in a large stockpot over medium heat.
* Sauté the diced onions until they become translucent and soft; season with a pinch of salt.
* Add minced garlic and cook for another minute until fragrant.

Step 4: Combine Ingredients in Pot

Add the roasted vegetables to the pot along with:
* Vegetable broth,
* Chicken broth,
* Cinnamon,
* Nutmeg.

Note: If using unsalted broth, you may need to add salt to taste.

Step 5: Blend Until Smooth

Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender:
* Carefully transfer the soup in batches to a regular blender.

Step 6: Add Dairy Ingredients

Remove the pot from heat. Stir in:
* Milk,
* Heavy cream.

Adjust consistency with more broth or cream if needed. Taste and adjust seasoning as necessary.

Step 7: Serve

Ladle the soup into bowls. Serve with croutons or crusty bread for added texture.

Step 8: Enjoy!

Savor every spoonful of your delicious Roasted Butternut, Sweet Potato and Carrot Soup!

How to Serve Roasted Butternut, Sweet Potato and Carrot Soup

Serving Roasted Butternut, Sweet Potato and Carrot Soup can elevate your meal experience. This soup is hearty and can be complemented with various sides and toppings to enhance its flavors.

With Croutons

• Add crunchy croutons for a delightful texture contrast. Choose garlic or herb-flavored croutons for an extra flavor boost.

Drizzled with Olive Oil

• A drizzle of high-quality olive oil on top enhances the soup’s richness. It adds a glossy finish and a touch of sophistication.

Topped with Fresh Herbs

• Fresh herbs like parsley or cilantro can brighten the dish. Chop finely and sprinkle just before serving for a burst of freshness.

Served with Crusty Bread

• Pair the soup with warm, crusty bread or baguettes. They are perfect for dipping and soaking up every last drop of the delicious soup.

Accompanied by Salad

• A light salad, such as mixed greens with a vinaigrette, balances the meal. The acidity from the dressing complements the sweetness of the soup.

How to Perfect Roasted Butternut, Sweet Potato and Carrot Soup

To achieve the best flavor and texture in your Roasted Butternut, Sweet Potato, and Carrot Soup, consider these tips.

• Use fresh ingredients: Fresh vegetables provide better flavor than canned options. Look for vibrant, firm produce at your local market.

• Adjust seasoning: Taste your soup before serving. You may need to add more salt or spices to enhance its overall flavor profile.

• Blend thoroughly: Ensure you blend until completely smooth for that velvety texture. Chunky soup may miss out on the creamy mouthfeel.

• Experiment with spices: Feel free to add other spices like ginger or cayenne pepper for an exciting twist that complements the sweetness of the vegetables.

• Store properly: If you have leftovers, cool them down quickly and store in an airtight container in the fridge. This will help maintain freshness for up to 3 days.

Best Side Dishes for Roasted Butternut, Sweet Potato and Carrot Soup

Pairing side dishes with Roasted Butternut, Sweet Potato and Carrot Soup can create a well-rounded meal. Here are some excellent options to consider.

1. Garlic Bread – Toasted bread slathered in garlic butter adds flavor and is great for dipping.
2. Quinoa Salad – A refreshing quinoa salad with lemon dressing provides a healthy contrast to the creamy soup.
3. Stuffed Peppers – Bell peppers stuffed with rice or grains make a filling side that complements the soup’s flavors.
4. Roasted Vegetables – Seasonal roasted vegetables bring extra nutrients and add visual appeal alongside your bowl of soup.
5. Cheese Platter – A selection of cheeses pairs nicely, offering savory bites that balance the sweetness of the soup.
6. Savory Scones – Cheese or herb scones bring a comforting element to your meal; they’re perfect for scooping up soup.
7. Hummus & Veggies – A platter of hummus paired with fresh veggies adds crunch and variety while being nutritious.
8. Rice Pilaf – Fluffy rice pilaf flavored with herbs is a simple yet delightful side that complements the smoothness of the soup.

Common Mistakes to Avoid

When making Roasted Butternut, Sweet Potato and Carrot Soup, avoiding common mistakes can enhance your cooking experience and the final taste.

• Skipping the roasting step: Roasting the vegetables brings out their natural sweetness. Don’t skip this crucial step; it adds depth to your soup.
• Using cold broth: Adding cold broth can lower the temperature of your soup. Always warm your broth before adding it to maintain heat and blend flavors effectively.
• Over-blending the soup: While you want a smooth texture, over-blending can make the soup too thin. Blend just until smooth for a perfect velvety consistency.
• Neglecting seasoning adjustments: Tasting during cooking is essential. If using unsalted broth, you may need to add more salt later for flavor balance.
• Ignoring storage guidelines: Proper storage ensures freshness. Follow the recommended methods to enjoy your soup later without compromising taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before sealing to prevent condensation.

Freezing Roasted Butternut, Sweet Potato and Carrot Soup

• Freeze in freezer-safe containers for up to 3 months.
• Leave space at the top of containers as the soup will expand when frozen.

Reheating Roasted Butternut, Sweet Potato and Carrot Soup

• Oven: Preheat to 350°F. Place in a covered dish for about 30 minutes or until heated through.
• Microwave: Heat in 1-minute increments, stirring in between until hot.
• Stovetop: Warm over medium heat, stirring occasionally until heated evenly.

Frequently Asked Questions

Here are some common questions about preparing Roasted Butternut, Sweet Potato and Carrot Soup.

Can I use other vegetables in Roasted Butternut, Sweet Potato and Carrot Soup?

Yes! Feel free to add vegetables like parsnips or squash for different flavors and textures.

How can I make Roasted Butternut, Sweet Potato and Carrot Soup vegan?

Substitute heavy cream and milk with coconut milk or almond milk for a delicious vegan version.

What’s the best way to store leftover Roasted Butternut, Sweet Potato and Carrot Soup?

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze them for longer storage.

Can I make Roasted Butternut, Sweet Potato and Carrot Soup ahead of time?

Absolutely! This soup tastes even better after a day in the fridge as flavors meld together beautifully.

How do I customize Roasted Butternut, Sweet Potato and Carrot Soup?

You can adjust spices like adding ginger or cayenne pepper for extra warmth or sweetness based on your preference.

Final Thoughts

Roasted Butternut, Sweet Potato and Carrot Soup is not only nutritious but also incredibly versatile. You can easily customize it with various spices or additional vegetables. This hearty soup is perfect for cozy dinners or meal prep. Try it today!