Velvety Roasted Butternut Squash, Sweet Potato & Carrot Soup

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Created on August 8th, 2025 at 07:36 pm

Roasted Squash & Sweet Potato Soup

When autumn calls, this soup answers with a spoonful of comfort. Roasted butternut squash, sweet potatoes, and carrots blend into a velvety, spiced embrace — the kind of cozy bowl that makes you wish fall lasted all year 🍂🥄.

⏱️ Time Breakdown:

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

📝 Ingredients List:

5 cups butternut squash, cut in large chunks
1 sweet potato, peeled and quartered
2 carrots, peeled and cut into large chunks
½ cup onion, diced
2 cloves garlic, minced
2 tbsp olive oil
2 cups vegetable broth (low sodium)
2 cups chicken broth
½ cup whole milk
½ cup heavy cream
1–2 tsp cinnamon
2 tsp nutmeg
Salt & pepper, to taste

👩‍🍳 Step-by-Step Instructions:

Preheat the Oven – Set to 425°F. Line two baking sheets with parchment paper.
Roast the Veggies – Toss squash, sweet potato, and carrots with olive oil, salt, and pepper. Spread evenly over both sheets. Roast 35–40 min, until fork-tender. 🥕
Sauté Aromatics – While veggies roast, heat olive oil in a large stockpot. Sauté onion until soft and translucent. Add garlic and cook 1 minute more.
Combine & Simmer – Add roasted vegetables, vegetable broth, chicken broth, cinnamon, and nutmeg. Stir well and let flavors meld for 5 minutes.
Blend Until Velvety – Use an immersion blender to puree until smooth (or carefully blend in batches in a countertop blender). ⚡
Add Creamy Finish – Stir in milk and heavy cream. Adjust thickness with more broth if needed.
Serve & Garnish – Ladle into bowls. Top with croutons, a drizzle of maple syrup, or fresh herbs.

💡 Pro Tips:

Storage: Store leftovers in an airtight container for up to 5 days in the fridge.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Substitutions: Use coconut milk for a dairy-free version.
Serving Ideas: Pair with homemade ciabatta or a sprinkle of pumpkin seeds for texture.