Description
A velvety, thick, smooth and savory soup with 3 types of vegetables for a nutritious, gluten free, low sodium and delicious meal.
Ingredients
Scale
- 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
- 1/2 Cup Whole Milk
- 1/2 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
