This Butternut Squash, Sweet Potato and Carrot Soup gets its deep velvety flavor by roasting the veggies to bring out their flavor and sweetness. They meet up in a simmering bath of broth with warm spices for that Autumnal feel. Healthy, low fat, low sodium, gluten free and pack with nutrition!
Well hello there friends! It’s soup season and you better pack your taste buds because, WOW, is this soup packed with flavor!! I have 3 other butternut squash soups on this site and one of them does pair with pears (get it?) which brings out a lot more sweetness in the soup. But this recipe goes deeper into the root vegetables and really brings such dimension to this soup. I won’t make it any other way now.
- Sweet Potatoes: Roasting sweet potatoes brings out their natural sweetness and intensifies their flavor. Their creamy texture and subtle earthy notes add depth and richness to the soup.
- Butternut Squash: With its sweet and nutty flavor, butternut squash adds a velvety smoothness to the soup. Roasting the squash caramelizes its sugars, enhancing its natural sweetness and creating a rich, savory undertone.
- Carrots: Carrots bring a touch of sweetness and a vibrant, earthy flavor to the mix. When roasted, they develop a subtle caramelization, intensifying their natural sweetness and adding a hint of complexity to the soup. Their bright orange hue also contributes to the beautiful color of the final dish.
The Difference Between Soup and Bisque
While the texture and mouth feel of this soup is very similar to a bisque, Masterclass defines a bisque as, “a thick cream soup that chefs purée and strain for a fine, smooth final result. Traditional bisque recipes feature seafood like lobster, crayfish, shrimp, or crab as the main ingredient.”
All soups can be a bisque, but not all bisques can be a soup. Does that make sense? I bring this up because this soup does contain heavy cream and whole milk, which is common in bisque soups.
This will feel more like a bisque with the creamy, smooth, thick and velvety texture, and less like a ‘soup’.
What Makes This Butternut Squash Soup Work
The first step to making this soup is roasting the vegetables. Is this worth the time and effort? Most definitely. Roasting vegetables always brings their flavor to the forefront which is unmistakable in this soup, but once you combine that with the subtle hint of spices and lastly the cream this soup goes to award winning status.
This is BY FAR one of my favorite soups and I can hardly wait for Fall to come around so I can make it. The sweetness of the butternut squash and sweet potatoes, the hardiness of the carrots and warm spices, is just like fall in a bowl.
Ok, so how do we make Roasted Butternut, Sweet Potato and Carrot Soup?
- Roast the veggies. Cut the butternut squash, sweet potatoes and carrots in large same size chunks. And try to do a better job than I did. This way they will all be done at the same time. This soup will require TWO BAKING SHEETS.
- Sauté the onions and garlic in a very large stockpot over medium heat.
- Add the veggies, broth and spices.
- Puree the soup using an immersion blender. NOTE: (If you do not have an immersion blender, you can place half the veggies into a blender with a little of the broth and puree until smooth. Be sure to remove the center top and place a kitchen towel over it when blending. Once smooth, add that to the stockpot with the onions).
- Add the heavy cream and milk.
- Season with salt and pepper if needed and keep warm until serving.
How to Serve It
- Butternut Squash soup is very luxurious, velvety, thick and rich. It is not a hearty soup like a Minestrone where there is some texture going on. Therefore, I like to cut through the savory flavor with a little drizzle of maple syrup for a touch of sweetness.
- I then almost always, top my savory soups with homemade croutons.
- If you have time and are so inclined, nothing beats homemade Ciabatta bread with soup.
How to Reheat, Store and Freeze
- How to Reheat: Place the desired amount in a bowl or cup, warm through in the microwave.
- How to Store: Place the soup in a sealed container for up to 5 days.
- How to Freeze: Place the soup in a sealed container and freeze for up to 2 months. Thaw in the refrigerator for 24 hours before reheating.
More Favorite Soups
- Broccoli and Cheddar Soup – a reader favorite!
- French Onion Soup – one of my personal favorites!
- Potato Leek Soup – so smooth and delicious!
ROASTED BUTTERNUT SQUASH, SWEET POTATO, CARROT SOUP
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Roasted Butternut, Sweet Potato and Carrot Soup
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
A velvety, thick, smooth and savory soup with 3 types of vegetables for a nutritious, gluten free, low sodium and delicious meal.
Ingredients
- 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
- 2 Tbsp. Olive oil
- 2 Cups Vegetable Broth (I use no sodium)
- 2 Cups Chicken Broth
- ½ Cup Whole Milk
- ½ Cup Heavy Cream
- 1–2 teaspoons Cinnamon
- 2 teaspoon Nutmeg
- Salt & pepper to taste
Instructions
- Preheat Oven: Set your oven to 425°F. Line two baking sheets with parchment paper.
- Roast Vegetables: 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.
- 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, seasoning with a pinch of salt. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the roasted vegetables to the pot along with the vegetable broth, chicken broth, cinnamon, and nutmeg. Note: If using unsalted broth, you may need to add salt to taste.
- Blend Soup: 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.
- Add Cream: Remove the pot from heat. Stir in the milk and heavy cream, adjusting the consistency with more broth or cream if needed. Taste and adjust seasoning as necessary.
- Serve: Ladle the soup into bowls and serve with croutons or crusty bread.
- Enjoy!
- Prep Time: 20 minutes
- Cook Time: 45 minutes – 1 hour
- Category: Soups
Really lovely, I thought the change from the chilli, curry and garlicy flavours often added to soups to the nutmeg & cinnamon was very refreshing. I also had some left over potatoes that I added to the mix.
I will be making this soup again.
Thank you
Debi.
Hi Deborah – thanks for taking the time to try this. I’m glad you enjoyed it!
Loved this so much. I only used one and a half teaspoons of cinnamon and nutmeg, added celery to the sautéed onions and garlic.
Delicious! I roasted the veg in my Ninja Foodi, added onions after 15 minutes, garlic after another 5 or so. Poured over the broth and pressure cooked for about five minutes to finish off the veg. Used one can of coconut milk as others suggested. So easy (one-pot!), fast, healthy, and soooo delicious!
great suggestions Julie!
Came out great! I made it for a camping trip and served it with grilled cheese sandwiches. Everyone loved it
This recipe is a keeper! the soup was amazing!
I’d never thought to put carrots and sweet potato into butternut squash soup – this was revolutionary, seriously good! I won’t even bother with any other version. This will go down in my family recipe book for generations.
I’ve made this several times but leave out the nutmeg because my family didn’t like it, and instead added dried sage & thyme with coconut milk. always a win served with bread!
Positively divine! I quadrupled the recipe!j
I love fall and all the comfort food! this recipe is amazing. thanks for sharing. I never combined squash with sweet potato and carrots. perfect mix!
It was amazing, my family really enjoyed this soup, will be making it again!
Just made this soup … used cream of coconut, yummmmm❣️ Adding julienne spinach and roasted pepitas as garnish.
I love the pepitas as well. For a real treat, I dice up proscuitto and cook in a bit of butter till crisp. Drain and add that on top. Takes the bisque over the top!
Delicious and will definitely make again. I left out the carrot because I forgot to add it, but still a very good recipe that I’ll keep in my rotation.
Delicious! I didn’t have nutmeg so I used allspice instead, tasted great!
Delicious! Subbed out the dairy for a full can of coconut cream and only used veggie broth
For a soup that is done in about an hour, this is amazing. I made it on very short notice because family ‘showed up’. You know how that goes. I saw what I had on hand and googled. This recipe came up and it saved the day. Like most soups though it gets better the next day. Thank goodness there was some left 😉
Perfect winter soup! Yummy and simple and pretty easy to make 🙂 Will make it again!
I made the recipe as is, which is the way the creator of the recipe probably intends and it was simply delicious. Lick the bowl delicious. For the person who was it was bland and had no flavor, maybe that’s because you added so much broth. Just follow the recipe. It’s not that hard.
I have made this soup and well pleased with the result. I love the fact it is low fat, low salt and healthy..
Best soup ever and even better out of the freezer a month later!
I used coconut milk instead of the cream and milk. And add some curry powder as suggested above and it tasted great!
Easy to make but way too thick. I added7 cups of broth instead of 2. Bland taste too; I added curry powder.
I used a tart apple instead if carrots and garam masala no cream or milk roasted everything added to broth and emulsified together, loved it! 5 C ea butternut and sweet potato.
How many servings is this recipe for?