Created on September 28th, 2025 at 02:50 pm
A creamy, rich bowl of fall flavor
🍁 It’s officially cozy soup season! This roasted veggie soup takes classic comfort to the next level with caramelized butternut squash, creamy sweet potatoes, and earthy roasted carrots. Silky-smooth and luxuriously thick, it’s everything you want on a crisp autumn day. Whether you’re curled up on the couch or hosting a seasonal feast, this soup brings vibrant color, nourishing ingredients, and soul-warming flavor to every bowl.
🌟 Why You’ll Love This Recipe
Roasting your veggies before blending? Absolutely worth it. This Fall Squash Soup is pure magic — the sweet butternut squash, buttery sweet potato, and hearty roasted carrots create a naturally sweet, earthy base that’s both comforting and rich. A splash of cream and warm spices turn this soup into a velvety dream that rivals any bisque. Perfect for a Gratitude Gathering, cozy dinner, or make-ahead lunch.
It’s warm, inviting, and feels like a seasonal hug in every spoonful.
⏱️ Time Breakdown
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
📝 Ingredients List
- 5 cups butternut squash, cut in large chunks
- 1 sweet potato, peeled and quartered
- 2 carrots, peeled and cut into chunks
- ½ cup onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups vegetable broth (no sodium)
- 2 cups chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- 1–2 tsp cinnamon
- 2 tsp nutmeg
- Salt & pepper to taste
✨ Kitchen Tools You’ll Need
“This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.”
- Large skillet or frying pan
- Sharp knife
- Cutting board
- Measuring cups & spoons
- Mixing bowls
- Wooden spoon or spatula
- Baking sheet
👩🍳 Step-by-Step Instructions
- Preheat Oven: Set oven to 425°F. Line two baking sheets with parchment.
- Roast Veggies: Toss squash, sweet potato, and carrots in olive oil, salt & pepper. Roast 35–40 minutes until tender.
- Sauté Base: In a large pot, sauté onions in olive oil until soft. Add garlic, cook 1 minute.
- Combine & Simmer: Add roasted veggies, both broths, cinnamon, and nutmeg. Simmer gently.
- Blend Smooth: Use immersion blender for a creamy finish. (Or use a blender in batches.)
- Add Cream: Stir in whole milk and heavy cream. Adjust seasoning.
- Serve: Garnish with croutons or a maple drizzle 🍁
💡 Pro Tips
- Storage: Keeps in the fridge for 5 days.
- Freezing: Store in a freezer-safe container for up to 2 months.
- Reheat: Microwave by the bowl, or warm on the stove.
- Make It Dairy-Free: Sub heavy cream with coconut milk.
- Serving Idea: Pair with crusty ciabatta bread or roasted pepitas for crunch. 🥖✨
📊 Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 420 | 18g | 35g | 22g | 4g | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
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