Description
This roasted fall vegetable soup has butternut squash, carrots, and sweet potatoes. It’s silky, naturally sweet, and totally delicious! It’s sure to warm you up on a chilly day.
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, plus 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.
- Roast: Prep the veggies, garlic, and onion. Add the veggies to the baking sheets, toss with olive oil, and season with salt & pepper. Roast for 45-50 minutes until tender and caramelized.
- Simmer: Transfer veggies to a soup pot, add broth, cinnamon, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Blend: Pour in the coconut milk and blend until smooth using an immersion blender or standard blender. Add extra broth to reach desired consistency.
- Season: Adjust seasoning with extra salt & pepper as needed.
Notes
You can use 3/4 cup of coconut milk from a standard can if the small 5 oz size is unavailable. The garlic flavor mellows with roasting; add more cloves if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 9 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: roasted vegetable soup, fall soup, butternut squash soup, vegan soup, creamy soup