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 tablespoons Olive oil
- 2 cups Vegetable Broth
- 2 cups Chicken Broth
- ½ cup Whole Milk
- ½ cup Heavy Cream
- 1–2 teaspoons Cinnamon
- 2 teaspoons Nutmeg
- Salt & pepper to taste
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 and roast for 35-40 minutes until tender.
- In a stockpot, heat olive oil over medium heat; sauté onions until translucent. Add garlic and cook until fragrant.
- Combine roasted vegetables with sautéed onions in the pot; add vegetable broth, chicken broth, cinnamon, and nutmeg.
- Blend until smooth using an immersion blender or regular blender.
- Stir in milk and heavy cream; adjust seasoning if needed.
- Serve hot with optional toppings like croutons or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 20mg