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Roasted Butternut Squash, Sweet Potato and Carrot Soup

Creamy Roasted Butternut Squash, Sweet Potato and Carrot Soup Recipe

This Creamy Roasted Butternut Squash, Sweet Potato and Carrot Soup is a comforting, flavorful dish that's perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner Recipes
Cuisine: American
Calories: 148
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 medium sweet potatoes peeled and cubed
  • 3 medium carrots peeled and chopped
  • 1 medium onion chopped
Liquids and Dairy
  • 4.5 cups vegetable broth
  • 0.75 cups coconut milk
Spices and Sweeteners
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 2 tablespoons maple syrup
  • salt to taste

Equipment

  • Slow Cooker
  • immersion blender

Method
 

Cooking Steps
  1. Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. If in a rush, set to high and cook for 3 ½ - 4 hours or until vegetables are soft.
  2. Once cooked, puree with an immersion blender until the soup is smooth.
  3. Add in the coconut milk, cinnamon, nutmeg, and maple syrup. Blend again making sure that all spices are incorporated.
  4. Season with salt, to taste.

Nutrition

Serving: 1bowlCalories: 148kcalCarbohydrates: 24gProtein: 2gFat: 5gSodium: 162mgFiber: 3gSugar: 11g

Notes

Feel free to swap coconut milk for heavy cream for a richer taste, or add a pinch of cayenne for some heat. Optional toppings like toasted pumpkin seeds or a swirl of yogurt can elevate your soup.

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