Description
This roasted fall vegetable soup has butternut squash, carrots, and sweet potatoes. It’s silky, naturally sweet, and totally delicious!
Ingredients
Scale
- 2 pounds butternut squash (peeled & diced)
- 2 pounds sweet potatoes (peeled & diced)
- 1 pound carrots (peeled & sliced)
- 8 cloves garlic (peeled)
- 1 medium onion (peeled & cut into quarters)
- 2 tablespoons olive oil
- Salt & pepper (to taste)
- 4 cups vegetable broth (+ more as needed)
- 1/4 teaspoon ground cinnamon
- 1 pinch cayenne pepper (optional)
- 5 ounces coconut milk
Instructions
- Preheat: Preheat the oven to 400F. Line 2 baking sheets with parchment paper or foil. Place the oven racks in the top third and bottom third of the oven.
- Prep: Prep the veggies, garlic, and onion. Add the veggies to the baking sheets and toss with the olive oil and season with some salt & pepper.
- Roast: Roast the veggies for 45-50 minutes or until they’re tender and starting to brown/caramelize.
- Simmer: Transfer the veggies to a soup pot and add the broth, cinnamon, and cayenne pepper. Bring the soup to a boil, then reduce the heat and simmer for about 5 minutes.
- Blend: Pour in the coconut milk and blend the soup using an immersion blender right in the pot or transfer to a regular blender and blend in batches. Add more broth to thin the soup if needed.
- Season: Season with extra salt & pepper as needed.
Notes
You can use 3/4 cup of coconut milk from a regular can, or the entire can for extra creaminess. Garlic amounts can be adjusted to preference. Pre-cut squash may be used for easier preparation.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: roasted vegetable soup, butternut squash soup, fall recipes, creamy vegetable soup