It’s Autumn. Which, in the UK, means lots of rainy days and flu season starting. Add in to the equation a toddler who willingly distributes every virus available to her, it means our family tends to get ill almost weekly. Enter… this Roasted Butternut, Carrot & Sweet Potato Soup. Full of the good stuff, incredibly easy, and so tasty! So, ill or not, give this a go – trust me!
Is it Better to Roast or Steam Butternut Squash?
It depends on what you’re wanting to use the Butternut Squash for, but in the case of this Butternut Squash Soup, it’s better to first roast, then blend. I find this is much easier and also adds to the overall flavour (trust me!)
Want to Make my Roasted Butternut, Carrot & Sweet Potato Soup?
You’ll need the following ingredients…
- Olive Oil (1-2 tbsp):
- Role: Olive oil is used as the cooking fat in this recipe.
- Contribution: It provides a rich, savory base for sautéing the onions and garlic, adding a subtle fruity and earthy flavor to the soup. It also helps distribute heat evenly for even cooking.
- Onion (1 medium, diced):
- Role: Onions serve as a foundational ingredient in many soups, providing depth of flavor and aroma.
- Contribution: Diced onions when sautéed in olive oil release their natural sweetness and add a savory, slightly sweet undertone to the soup. They also contribute to the overall texture of the soup.
- Garlic (4 cloves, minced):
- Role: Garlic is a flavor enhancer that adds a wonderful aromatic quality to dishes.
- Contribution: Minced garlic infuses the soup with a robust, pungent flavor and a delightful aroma, enhancing its overall taste profile.
- Butternut Squash (1 1/4 cups, peeled and diced):
- Role: Butternut squash is a key vegetable in this soup, providing sweetness and creaminess.
- Contribution: When roasted and then blended into the soup, butternut squash lends a creamy and slightly sweet flavor, along with a velvety texture.
- Carrots (1 1/4 cups, peeled and chopped):
- Role: Carrots contribute natural sweetness and color to the soup.
- Contribution: Chopped carrots provide a touch of earthy sweetness, as well as help thicken the soup’s consistency when cooked.
- Sweet Potato (1 1/4 cups, peeled and diced):
- Role: Sweet potatoes add sweetness and body to the soup.
- Contribution: Diced sweet potatoes contribute a creamy texture and a sweet, starchy flavor to the soup, complementing the butternut squash and carrots.
- Salt and Pepper:
- Role: Seasonings like salt and pepper enhance the overall taste and balance the flavors.
- Contribution: Salt enhances the natural flavors of the vegetables and spices, while pepper adds a touch of heat and depth to the soup.
- Vegetable Stock (3 3/4 cups):
- Role: Vegetable stock serves as the liquid base of the soup.
- Contribution: It provides the necessary moisture and flavor to the soup, infusing it with a savory, umami-rich taste.
- Ground Ginger (1 tsp):
- Role: Ground ginger is a warming spice that adds depth and warmth to the dish.
- Contribution: It imparts a slightly spicy, aromatic quality to the soup, enhancing its overall flavor profile.
- Curry Powder (1 1/2 tsp):
- Role: Curry powder is a blend of spices that adds complex, savory, and aromatic flavors.
- Contribution: It introduces a rich, savory, and slightly earthy taste to the soup, giving it a hint of Indian-inspired flavors.
- Turmeric Powder (1/4 tsp):
- Role: Turmeric adds color and a subtle earthy flavor.
- Contribution: It provides a vibrant golden hue to the soup and a mild earthy taste, while also offering potential health benefits.
- Cayenne Pepper (1/4 tsp):
- Role: Cayenne pepper adds a touch of heat and spice.
- Contribution: It imparts a mild heat to the soup, balancing the sweetness of the vegetables and spices.
- Coconut Milk (1 cup, preferably the thicker, creamier part at the top):
- Role: Coconut milk adds creaminess, richness, and a hint of tropical flavor.
- Contribution: The creamy coconut milk enriches the soup’s texture, provides a subtle coconut flavor, and complements the spices by adding a hint of sweetness.
Creamy Roasted Butternut, Carrot + Sweet Potato Soup
- 1-2 tbsp olive oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 1/4 cups butternut squash peeled and diced
- 1 1/4 cups carrots peeled and chopped
- 1 1/4 cups sweet potato peeled and diced
- 1 drizzle oil for roasting
- Salt and pepper
- 3 3/4 cups vegetable stock
- 1 tsp ground ginger
- 1 1/2 tsp curry powder
- 1/4 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1 cup full fat coconut milk preferably the thicker, creamier part at the top!
- Preheat the oven to 190-200C.
- Spread the butternut squash, sweet potato and carrots in an even later over a large baking tray (or 2 baking trays). Drizzle with olive oil and sprinkle generously with salt and pepper – roast for 30 minutes until cooked and golden.
- Sauté the onion in oil for 5-7 minutes until cooked. Then add the crushed garlic and cook for a few more minutes.
- Add in the roasted vegetables, vegetable stock and spices and bring to a boil, then simmer for 10 minutes.
- Stir in the coconut milk and blend until smooth (using either a blender or hand blender – if using a blender, make sure to let the soup cool first before blending). Enjoy!
Love Autumn-Wintery Soups?
Then you NEED to give my Creamy Tomato Soup a go!