This Butternut Squash, Sweet Potato and Carrot Soup first roasts the veggies to bring out their flavor and sweetness and then they are simmered in 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. We have THREE types of root veggies in this soup – butternut squash (by all means buy the precut if you don’t feel like wresting with a large oblong object), sweet potato and carrots.
And MAN is it ever tasty! Ready? Let’s get to it!
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 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!Print
A velvety, thick, smooth and savory soup with 3 types of vegetables for a nutritious, gluten free, low sodium and delicious meal.
- 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 (again, no sodium)
- ½ Cup Whole Milk
- ½ Cup Heavy Cream
- 1–2 teaspoons Cinnamon
- 2 teaspoon Nutmeg
- Salt & pepper to taste
- Preheat the oven to 425° F. Line 2 baking sheets with parchment paper.
- Place the carrots, butternut squash & sweet potato in a large bowl and drizzle with olive oil and season with salt and pepper. Roast 35-40 minutes or until a fork inserted pierces through with no resistance.
- Warm the oil in a large stockpot and sauté the onions until translucent and soft. Season with a sprinkle of salt to help release their moisture. Add the garlic, stir and cook another minute.
- Add the roasted vegetables, broth(s) and spices. NOTE: I use no sodium broth, therefore, I usually add 1 teaspoon of salt at this point. However, if your broth is salted, use salt at your discretion).
- Using an immersion blender, blend the soup until smooth. Take the soup off the heat and add the milk and cream. Stir to combine. Add more broth or cream if you desire until you get the consistency you like.
- Taste and and season again if necessary.
- Serve in a large bowl with croutons or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 45 minutes – 1 hour
- Category: Soups