Ingredients
Scale
- 5 cups butternut squash (cut into large chunks)
- 1 sweet potato (peeled and cut into large quarters)
- 2 carrots (peeled and cut into large chunks)
- ½ cup onion (diced)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 2 cups vegetable broth
- 2 cups chicken broth
- ½ cup whole milk
- ½ cup heavy cream
- Cinnamon and nutmeg for seasoning
Instructions
- Preheat your oven to 425°F. Line two baking sheets with parchment paper.
- In a bowl, toss butternut squash, sweet potato, and carrots with olive oil, salt, and pepper. Spread on baking sheets.
- Roast vegetables for 35-40 minutes until tender.
- In a stockpot over medium heat, sauté onions until translucent; add garlic and cook until fragrant.
- Add roasted vegetables to the pot along with vegetable broth, chicken broth, cinnamon, and nutmeg.
- Blend the mixture until smooth using an immersion blender or regular blender in batches.
- Stir in milk and heavy cream; adjust seasoning if necessary.
- Serve warm with crusty bread or croutons.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 20mg