Roasted Butternut Sweet Potato Carrot Soup
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Roasted butternut squash and sweet potatoe soup is a velvety, spiced vegetable soup featuring roasted butternut squash, sweet potatoes, and carrots. This dish combines natural sweetness with warm savory spices and takes around 40 minutes to make. The optional coconut milk adds creaminess while the roasted vegetables provide richness and depth.
This recipe is perfect for chilly evenings or when you crave a wholesome, nourishing meal. As someone who loves creating easy yet flavorful dishes, this is one I find myself making time and again for its simplicity and satisfying taste.
Table of Contents
Why make this soup?
Roasted Butternut Sweet Potato Carrot Soup is special because roasting the vegetables enhances their natural sweetness and adds depth. It’s a one-pot wonder, perfect for batch cooking or meal prep, and incredibly versatile.
- Rich in sweetness and flavor: Roasted butternut squash, sweet potatoes, and carrots create a naturally sweet and earthy base.
- Warm and cozy spices: Cinnamon, cumin, and nutmeg infuse the soup with a comforting aroma.
- Nutritious and filling: Packed with fiber, vitamins, and minerals for a healthy, hearty meal.
- Customizable: Add coconut milk for creaminess or adjust spices to your preference.
What ingredients do you need?
This soup requires a handful of fresh vegetables, warm spices, and a few pantry staples. Here’s everything you need:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 medium sweet potatoes, peeled and cubed
- 3 large carrots, peeled and chopped
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
- 4 cups vegetable broth
- 1 cup coconut milk (optional, for creaminess)
- Chopped fresh parsley (optional, for garnish)
The key to its rich flavor lies in roasting the butternut squash and sweet potatoes, as the caramelization brings out their natural sweetness and deepens the flavor profile.
How do you make it step by step?
Making this soup is simple and straightforward. Follow these steps to achieve a velvety, aromatic bowl of goodness:
Step 1 — Preheat the oven
Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
You might also enjoy our best roasted potato salad.
Step 2 — Prepare the vegetables
On a large baking sheet, combine the butternut squash, sweet potatoes, carrots, onion, and garlic. Drizzle with olive oil and sprinkle with cinnamon, cumin, smoked paprika, nutmeg, salt, and pepper.
Step 3 — Roast the vegetables
Toss the vegetables until evenly coated, then spread them out in a single layer on the baking sheet. Roast for 25-30 minutes, stirring once halfway through, until tender and slightly caramelized.
Step 4 — Transfer and simmer
Transfer the roasted vegetables to a large pot. Add the vegetable broth and bring it to a simmer over medium heat.
Step 5 — Blend the soup
Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender, being careful not to overfill.
For more ideas, check out our best roasted potato salad.
Step 6 — Adjust and finish
If desired, stir in coconut milk for added creaminess. Taste and adjust seasoning with more salt and pepper if needed.
Step 7 — Simmer and serve
Simmer the soup for an additional 5-10 minutes to meld the flavors. Serve warm, garnished with fresh parsley if desired.
Frequently Asked Questions About Roasted Butternut Sweet Potato Carrot Soup
Can I make this soup ahead of time?
Yes, this soup stores well in the fridge for up to 4 days. Reheat it gently on the stovetop or in the microwave.
Can I freeze this soup?
Absolutely! Let the soup cool completely, transfer it to freezer-safe containers, and freeze for up to 3 months.
Looking for something similar? Try our sweet potato and chickpea curry.
What can I use instead of coconut milk?
You can substitute heavy cream, cashew cream, or omit it entirely for a lighter soup.
What other garnishes work well?
Try toasted pumpkin seeds, a dollop of yogurt, or a drizzle of olive oil for additional texture and flavor.
Is this soup vegan?
Yes, as long as you use vegetable broth and omit dairy-based cream, this soup is completely vegan.
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