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 peeled and cubed, butternut squash
- 1 medium sweet potato, peeled and cut into large quarters
- 2 medium carrots, peeled and cut into large chunks
- ½ cup onion, diced
- 2 cloves garlic, minced or pressed
- 3 tablespoons olive oil, divided
- 2 cups vegetable broth
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground 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 2 tbsp 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 1 tbsp 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.
- Simmer: Bring the soup to a gentle simmer and cook for 5–10 minutes.
- 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: Reduce the heat to low. Stir in the milk and heavy cream and cook until warmed through. Do not boil. Taste and adjust the salt and pepper as needed.
- Serve: Ladle the soup into bowls and serve with croutons or crusty bread.
- Prep Time: 20 minutes
- Cook Time: 45 minutes - 1 hour
- Category: Soups
