Creamy Roasted Butternut Squash, Sweet Potato and Carrot Soup
If you’re seeking a comforting and nourishing dish to warm your soul on chilly evenings, look no further than this Creamy Roasted Butternut Squash, Sweet Potato, and Carrot Soup. Bursting with rich flavors and a velvety texture, this delightful soup is simple to prepare and perfect for any occasion, from quick weeknight dinners to cozy gatherings with family and friends. The harmonious blend of roasted butternut squash, sweet potatoes, and carrots creates an inviting aroma that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium butternut squash (peeled, seeded, and cubed)
- 2 medium sweet potatoes (peeled and cubed)
- 3 medium carrots (peeled and chopped)
- 1 medium onion (chopped)
- 4.5 cups vegetable broth
- 0.75 cups coconut milk
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash, sweet potatoes, and chopped carrots on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for about 25-30 minutes until tender.
- In a large pot, heat a splash of olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent.
- Add the roasted vegetables to the pot along with vegetable broth and coconut milk. Stir well.
- Season with cinnamon, nutmeg, and maple syrup; bring to a gentle simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender. Adjust seasoning if needed.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 9g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg