Delicious Roasted Butternut Squash, Sweet Potato and Carrot Soup

Published: October 3, 2025

by Grace Bennett

Why You'll Love This Roasted Butternut Squash, Sweet Potato and Carrot Soup

This incredible Roasted Butternut Squash, Sweet Potato and Carrot Soup transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.

Ingredients for Roasted Butternut Squash, Sweet Potato and Carrot Soup

Here’s what you’ll need to make this delicious Roasted Butternut Squash, Sweet Potato and Carrot Soup:

5 cups Butternut Squash – Choose ripe butternut squash, ensuring a firm skin with no soft spots for a sweet and creamy texture.

1 Sweet Potato – Go for a hearty sweet potato that’s smooth and firm, which adds depth and sweetness to the soup.

2 Carrots – Select bright orange, fresh carrots to give both color and a sweet, earthy flavor that balances the soup beautifully.

½ Cup Onion – Use yellow onions for their balanced sweetness and slight sharpness when sautéed until soft.

2 Cloves Garlic – Fresh garlic will enhance the aroma and flavor, adding a savory depth to the dish.

2 Tbsp. Olive oil – A good-quality extra-virgin olive oil enhances flavor and helps caramelize the veggies.

2 Cups Vegetable Broth – Use a low-sodium variety to control salt levels while enriching the soup’s flavor.

2 Cups Chicken Broth – This adds depth, but feel free to adjust based on your dietary preferences, using all vegetable broth if desired.

½ Cup Whole Milk – Creamy and rich, it helps to achieve the desired velvety texture without being overly heavy.

½ Cup Heavy Cream – This luxurious addition takes your soup to gourmet levels, creating a thick and luscious finish.

1–2 teaspoons Cinnamon – This warms up the flavors with a hint of sweetness and spice that’s perfectly autumnal.

2 teaspoons Nutmeg – This fragrant spice enhances the cozy feeling of the soup and complements the sweetness of the veggies.

Salt & pepper to taste – Essential for bringing all the flavors to life; seasoning is key!

How to Make Roasted Butternut Squash, Sweet Potato and Carrot Soup

Follow these simple steps to prepare this delicious Roasted Butternut Squash, Sweet Potato and Carrot Soup:

Step 1: Prep and Roast the Veggies
Preheat your oven to 425°F. Line two baking sheets with parchment paper, as no one wants an epic battle with burnt bits later. Toss the butternut squash, sweet potato, and carrots with olive oil, salt, and pepper until well coated. Spread them out on your baking sheets and roast for 35-40 minutes, or until the veggies are fork-tender and starting to caramelize (cue the delicious smells inviting everyone to your kitchen).

Step 2: Sauté the Aromatics
While the veggies are roasting, heat a splash of olive oil in a large stockpot over medium heat. Sauté the diced onions until they become translucent and soft, about 5 minutes. Add in the minced garlic and cook for an additional minute, breathing in that fragrant aroma that says, “Dinner is almost ready!”

Step 3: Combine All the Goodness
Once the veggies are roasted to perfection, add them to the pot along with the vegetable broth, chicken broth, cinnamon, and nutmeg. If you’re using unsalted broth, don’t forget to give it a taste and season with salt as needed — this is where the magic happens!

Step 4: Puree the Soup
With the mixture boiling gently, grab your immersion blender and puree the soup until it’s smooth and creamy (or cautiously transfer it in batches to a regular blender if you’re not equipped). Just remember, this is a kitchen adventure, not a clean-up nightmare — so blend wisely.

Step 5: Add Dairy Delights
Remove the pot from heat, taking care to not let any lingering splashes burn you (trust me, it hurts). Stir in the milk and heavy cream, adjusting the consistency if it looks too thick for your liking by adding a bit more broth. Give it a little taste test and adjust salt and pepper as needed — you’ve earned it.

Step 6: Serve with Style
Ladle your stunning soup into bowls, savoring the vibrant color and creamy texture. Pair with croutons or a good chunk of crusty bread for dunking. Time to claim your title as the soup master!

This Roasted Butternut Squash, Sweet Potato and Carrot Soup is not just a recipe; it’s a delightful experience that blends simplicity with sophistication. Each spoonful takes you on a comforting journey, bringing warmth to both your home and your heart.

You Must Know About Roasted Butternut Squash, Sweet Potato and Carrot Soup

This showstopping Roasted Butternut Squash, Sweet Potato and Carrot Soup delivers restaurant-quality results using simple ingredients you probably already have at home.
The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.

Perfecting Roasted Butternut Squash, Sweet Potato and Carrot Soup Cooking Process

Start by preheating the oven and preparing the vegetables for roasting. While those beauties are caramelizing, sauté the onion and garlic to build that flavor foundation. Once everything melds together, blend it. This order ensures maximum flavor and efficiency.

Add Your Touch to Roasted Butternut Squash, Sweet Potato and Carrot Soup

Feel free to swap out the sweet potato for pumpkin for a different flavor twist, or sprinkle in some ginger for an extra zing! You could even add roasted red peppers for color and depth or top with crispy bacon for a savory crunch.

Storing & Reheating Roasted Butternut Squash, Sweet Potato and Carrot Soup

Store your soup in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. When reheating, warm on the stove over medium-low heat, adding a splash of broth if it thickens up too much.

Chef's Helpful Tips for Roasted Butternut Squash, Sweet Potato and Carrot Soup

This professional-quality Roasted Butternut Squash, Sweet Potato and Carrot Soup relies on precise timing and temperature control to achieve restaurant-standard results consistently.
Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.

Sometimes, while cooking this soup, I remember the first time I made it for my family—everyone loved it and insisted it was their favorite! It felt so rewarding to know that something so simple could bring such joy.

FAQs About Roasted Butternut Squash, Sweet Potato and Carrot Soup

What is Roasted Butternut Squash, Sweet Potato and Carrot Soup?

Roasted Butternut Squash, Sweet Potato and Carrot Soup is a delicious and comforting soup that blends rich, roasted vegetables with warm spices. This creamy concoction is perfect for chilly evenings, delivering a sweet and savory flavor profile that’s hard to resist. Loaded with nutrients and vibrant in color, this soup is not only easy to make but also a crowd-pleaser, making it ideal for family dinners or formal gatherings alike.

How can I customize Roasted Butternut Squash, Sweet Potato and Carrot Soup?

Customization is the name of the game with this soup! You can easily swap the sweet potato for pumpkin or even add a splash of coconut milk for a tropical twist. Consider incorporating fresh ginger or turmeric for an added zing. For those who enjoy a bit of crunch, top your soup with roasted seeds, crispy bacon, or fresh herbs to make it uniquely yours!

Can I make Roasted Butternut Squash, Sweet Potato and Carrot Soup in advance?

Yes! This soup is perfect for meal prep. You can make it in advance and store it in the refrigerator for up to five days or freeze it for up to three months. Just reheat it on the stove with a dash of additional broth if it thickens. Making this soup ahead of time can allow the flavors to meld beautifully, often making it taste even better the next day!

What are the health benefits of Roasted Butternut Squash, Sweet Potato and Carrot Soup?

Roasted Butternut Squash, Sweet Potato and Carrot Soup boasts a variety of health benefits. Butternut squash and sweet potatoes are packed with vitamins A and C, which are crucial for eye health and boosting the immune system. Carrots provide additional antioxidants and fiber, aiding digestion. This soup is a fantastic way to enjoy vegetables and maintain a balanced diet, all while savoring a hearty and flavorful dish.

Conclusion for Roasted Butternut Squash, Sweet Potato and Carrot Soup

In summary, Roasted Butternut Squash, Sweet Potato and Carrot Soup is not just a recipe; it’s an experience, combining simplicity with rich flavors and textures. Whether you’re meal prepping for the week or hosting guests, this cozy dish will impress everyone at your table. With endless customization options, you can tailor it to suit any palate. Enjoy this delightful and nutritious soup, and watch your loved ones come back for seconds!