Roasted Butternut Squash, Sweet Potato and Carrot Soup is a cozy hug in a bowl. Imagine this luscious blend of vibrant veggies simmering away, sending delightful fragrances wafting through your kitchen like a warm invitation.
As the sweetness of the butternut squash and sweet potato mingles with the zing of ginger and garlic, you know you’re in for a treat that’s perfect for crisp evenings or festive gatherings with friends. It’s the kind of soup that makes you feel all warm inside, even if your day has been a bit chilly.
Why You'll Love This Roasted Butternut Squash, Sweet Potato and Carrot Soup
- This incredible Roasted Butternut Squash, Sweet Potato and Carrot Soup transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Roasted Butternut Squash, Sweet Potato and Carrot Soup
Here’s what you’ll need to make this delicious Roasted Butternut Squash, Sweet Potato and Carrot Soup:
2 tablespoons extra virgin olive oil – Ideal for sautéing and adds rich flavor to the soup.
1 onion, finely chopped – Offers a sweet and savory base; yellow onions work great for this recipe.
½ lb carrots, peeled and chopped – Their natural sweetness complements the squash, bringing a lovely color and nutrient boost.
4 garlic cloves, minced – Garlic adds a wonderful aromatic quality, making your kitchen smell divine.
2 inches ginger, peeled and minced – This spice adds a zingy warmth that elevates the soup’s flavor profile.
3 lbs butternut squash, about 2 lbs after peeled and cubed – Choose a firm squash; its sweetness makes a perfect base for this dish.
1½ lbs sweet potato, peeled and cubed – Adds creaminess and nutrition; look for firm ones without blemishes.
1 teaspoon ground curry powder – This spice adds depth and warmth; feel free to adjust based on your taste preference.
½ teaspoon ground coriander – Adds a subtle citrusy note that brightens the dish.
4–5 cups vegetable broth – Use low-sodium broth for more control over salt levels in your soup.
1 13.5 ounce can full fat coconut milk – This makes the soup creamy and luxurious, accentuating the sweetness of the vegetables.
How to Make Roasted Butternut Squash, Sweet Potato and Carrot Soup
Follow these simple steps to prepare this delicious Roasted Butternut Squash, Sweet Potato and Carrot Soup:
Step 1: Sauté the Aromatics
In a large pot, warm the olive oil over medium heat. Add the chopped onion, carrots, garlic, and ginger. Stir together and cook for about 5 minutes, until the onion is translucent and fragrant.
Step 2: Spice It Up
Next, add the ground curry powder and coriander to the pot. Stir continuously for a few minutes to ensure that the spices release their aromatic oils and flavor the vegetables.
Step 3: Add the Star Ingredients
Now it’s time to add the sweet potato and cubed butternut squash to the pot. Pour in the vegetable broth, ensuring everything is well submerged. Bring to a boil, then reduce to a simmer. Cover the pot and cook for about 20 minutes, or until the sweet potato and squash are tender enough to pierce with a fork.
Step 4: Blend It Smooth
Once cooked, remove the pot from heat and allow to cool for about 10–15 minutes. Carefully transfer the soup to a blender, adding the full-fat coconut milk. Blend until the mixture is smooth, creamy, and utterly delicious.
Step 5: Heat and Serve
Pour the pureed soup back into the pot over low heat. Stir to combine, and allow it to warm through for a few minutes. Remember, this soup is about embracing the cozy vibes, so take your time!
When ready to serve, ladle the soup into bowls, and if you’re feeling fancy, garnish with a drizzle of coconut milk or a sprinkle of fresh herbs.
This Roasted Butternut Squash, Sweet Potato and Carrot Soup is more than just a recipe; it’s a culinary embrace. Perfect for family dinners, inviting friends over for a cozy night in, or simply treating yourself to a deliciously unique bowl of comfort. We guarantee it’ll become a seasonal favorite!
You Must Know About Roasted Butternut Squash, Sweet Potato and Carrot Soup
- This showstopping Roasted Butternut Squash, Sweet Potato and Carrot Soup delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Roasted Butternut Squash, Sweet Potato and Carrot Soup Cooking Process
Start by sautéing your aromatics—onions, garlic, and ginger—in olive oil until golden brown. Next, add the spices for a fragrant kick before incorporating the squash, sweet potatoes, and carrots. Finally, pour in the broth and blend for a luscious finish.
Add Your Touch to Roasted Butternut Squash, Sweet Potato and Carrot Soup
Feel free to swap out veggies based on what you have handy. A touch of nutmeg or curry powder can elevate the flavor, while crispy bacon crumbles or a drizzle of balsamic glaze adds that extra ‘wow’ factor.
Storing & Reheating Roasted Butternut Squash, Sweet Potato and Carrot Soup
Store any leftovers in an airtight container in the fridge for up to a week. To reheat, simply warm it on the stovetop over low heat, stirring occasionally until heated through.
Chef's Helpful Tips for Roasted Butternut Squash, Sweet Potato and Carrot Soup
- This professional-quality Roasted Butternut Squash, Sweet Potato and Carrot Soup relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Creating this soup brings back fond memories of my first dinner party where, amidst laughs and chatter, my friends couldn’t get enough of the vibrant flavors. I remember someone saying it was like a warm hug in a bowl, and that feedback made my heart soar.
FAQs About Roasted Butternut Squash, Sweet Potato and Carrot Soup
What is Roasted Butternut Squash, Sweet Potato and Carrot Soup?
Roasted Butternut Squash, Sweet Potato and Carrot Soup is a delightful, creamy dish that marries the natural sweetness of these vegetables with aromatic spices. It’s perfect for cozy gatherings or a simple weeknight dinner. This soup is not only flavorful but also visually appealing with its vibrant orange hue. Topped with a sprinkle of fresh herbs or a drizzle of balsamic glaze, it transforms into a culinary masterpiece that delights the senses.
How do I store leftovers of Roasted Butternut Squash, Sweet Potato and Carrot Soup?
Leftover Roasted Butternut Squash, Sweet Potato and Carrot Soup can be stored in an airtight container in the refrigerator for up to a week. Make sure the soup has cooled down before sealing it. When you’re ready to enjoy it again, simply reheat on the stove over low heat, stirring occasionally for even warmth. This soup retains its wonderful flavors, making it a comforting meal even on a second serving.
Can I customize my Roasted Butternut Squash, Sweet Potato and Carrot Soup?
Absolutely! The beauty of Roasted Butternut Squash, Sweet Potato and Carrot Soup lies in its versatility. Feel free to experiment with other vegetables like parsnips or pumpkin. Adding spices like nutmeg or smoked paprika can elevate the flavor further. For a richer taste, consider topping it with crispy bacon bits, sautéed mushrooms, or a swirl of cream. Tailor it to your preferences and enjoy a unique twist on this classic recipe.
What are the health benefits of Roasted Butternut Squash, Sweet Potato and Carrot Soup?
Roasted Butternut Squash, Sweet Potato and Carrot Soup is packed with nutrients. Butternut squash and sweet potatoes are high in vitamins A and C, supporting a healthy immune system. Carrots add fiber and antioxidants, promoting good digestion and skin health. This soup is naturally sweet and low in calories, making it a wholesome choice for anyone seeking a comforting yet nutritious meal—perfect for any healthy eating plan.
Conclusion for Roasted Butternut Squash, Sweet Potato and Carrot Soup
Making Roasted Butternut Squash, Sweet Potato and Carrot Soup is a joyful task that brings comfort and warmth to any table. Its simple yet delicious ingredients create a luscious blend of flavors that everyone will love. Feel free to customize this recipe to suit your tastes and dietary needs. Whether served at a special gathering or as a midday pick-me-up, this soup is sure to become a cherished favorite in your kitchen. Enjoy each spoonful!
Delicious Roasted Butternut Squash, Sweet Potato and Carrot Soup
Ingredients
Equipment
Method
- In a large pot, warm the oil over medium heat. Add the onion, carrots, garlic and ginger. Stir together and cook for about 5 minutes, until onion is translucent.
- Add the curry and coriander to the pot. Cook, while stirring, for a few more minutes.
- Add the sweet potato and squash along with the broth. Bring to a boil then reduce to a simmer. Cover and cook for about 20 minutes, until potato and squash are fork tender. Remove from heat and set aside to cool for 10-15 minutes.
- Transfer the contents of the pot to a blender along with the coconut milk. Blend until smooth.
- Pour the pureed soup back into the pot over low heat. Stir to combine and cook until heated through. Serve warm.
