Creamy Roasted Veggie Soup
A heartwarming blend of roasted vegetables in a creamy broth, perfect for cozy nights or sharing with loved ones.
Ingredients
Main Ingredients
- 2 cups butternut squash, peeled and cubed You can substitute with pumpkin.
- 2 cups carrots, sliced Use fresh carrots for best flavor.
- 1 cup sweet potatoes, cubed Adds natural sweetness to the soup.
- 1 large onion, chopped Can use yellow or white onion.
- 4 cloves garlic, minced Fresh garlic will give the best flavor.
- 4 cups vegetable broth Homemade broth enhances flavor.
- 1 can coconut milk (15 oz) Can substitute with almond milk for a lighter option.
- 2 tablespoons olive oil Use extra virgin for richer taste.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon black pepper Freshly ground is recommended.
- 1 teaspoon thyme Or your favorite herbs can be used.
Optional Garnishes
- to taste fresh herbs Such as parsley or cilantro.
- to taste croutons Adds a crunchy texture.
- to taste balsamic glaze Drizzled over for extra flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine butternut squash, carrots, sweet potatoes, onion, and garlic. Drizzle with olive oil, then season with salt, pepper, and thyme. Mix well.
Roasting
- Spread the vegetable mixture onto a large baking sheet in a single layer.
- Roast for 20–25 minutes, or until tender and golden brown.
Blending
- Transfer the roasted veggies to a large pot. Add vegetable broth and coconut milk.
- Blend until smooth using an immersion blender or a regular blender in batches.
Finishing Touches
- Heat on medium for about 5 minutes to meld the flavors.
- Taste and adjust the seasoning as desired.
- Serve and top with optional garnishes.
Notes
For festive variations, try adding roasted red peppers or a sprinkle of nutmeg. This soup can be stored in the fridge for up to four days or frozen for longer storage.