Roasted Butternut Squash Carrot & Sweet Potato Soup

My Favourite Soups

Roasted Butternut Squash Carrot & Sweet Potato Soup myfavouritepastime.com_5448My computer has had a technical problem for almost a week so I stopped worrying and just decided to have a break and enjoy autumn. It’s rather cold, rainy and dreary, today, but one of my goals this year is to stay positive and carry the weather with me, at all times. Did you ever read “The Greatest Salesman in the World” by Og Mandino, published in 1968? This was one of my favourite paragraphs: “I will love the sun for it warms my bones; yet I will love the rain for it cleanses my spirit. I will love the light for it shows me the way; yet I will love the darkness for it shows me the stars. I will welcome happiness for it enlarges my heart; yet I will endure sadness for it opens my soul.”

Roasted Butternut Squash Carrot & Sweet Potato Soup myfavouritepastime.com_5449Today I am sharing a simple and straightforward recipe that doesn’t require any explanation. The vegetables are drizzled with olive oil, seasoned with salt and pepper and roasted, then blended, with stock (broth). The only spice used is mixed spice (It’s a mixture of ground: bay leaves, cardamom, cinnamon, cloves, coriander, ginger and nutmeg). If you don’t have mixed spice, use pumpkin spice mix. I hope you’re enjoying the new week? Enjoy the rest of the week!

  • Ingredients
  • 1 large onion, quartered
  • 1 kg mixed, butternut squash, sweet potatoes and carrots (about two cups diced, each, total 6 cups)
  • 4 cloves garlic, unpeeled
  • 2-3 tablespoons olive oil
  • 1250-1500ml (5-6 cups) vegetable broth (stock)
  • 1 teaspoon mixed spice (or pumpkin spice)
  • Salt and freshly ground pepper to taste.
  • 120ml (½ cup) whipping cream (35%, double cream)
  • Shaved parmesan or roasted pumpkin seeds garnish

Roasted Butternut Squash Carrot & Sweet Potato Soup myfavouritepastime.com_5443Please assemble all ingredients before you start

Roasted Butternut Squash Carrot & Sweet Potato soup myfavouritepastime.com_5446Preheat the oven to 425°F (220°C). Brush a roasting pan with olive oil. Mix all the vegetables in a large bowl and drizzle over the olive oil and sprinkle season with salt and paper. Toss to mix well, then arrange the vegetables in a single layer, on the roasting pan. Roast for about 30-40 minutes, turning at least once, until slightly browned. Meanwhile bring the stock to a boil,

Roasted Butternut Squash Carrot & Sweet Potato Soup myfavouritepastime.com_3424Garnish the soup with roasted pumpkin seeds or any other garnish you prefer

Roasted Butternut Squash Carrot & Sweet Potato Soup myfavouritepastime.com_5450Serve the soup

Roasted Butternut Squash Carrot & Sweet Potato Soup

Preparation time: 15 minutes; Cooking time: 35-40 minutes; Makes: 6 x 250ml cups

Ingredients

  • 1 large onion, quartered
  • 1 kg mixed, butternut squash, sweet potatoes and carrots (about two cups diced, each, total 6 cups)
  • 4 cloves garlic, unpeeled
  • 2-3 tablespoons olive oil
  • 1250-1500ml (5-6 cups) vegetable broth (stock)
  • 1 teaspoon mixed spice (or pumpkin spice)
  • Salt and freshly ground pepper to taste.
  • 120ml (½ cup) whipping cream (35%, double cream)
  • Shaved parmesan or roasted pumpkin seeds garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Brush a roasting pan with olive oil. Mix all the vegetables in a large bowl and drizzle over the olive oil and sprinkle season with salt and paper. Toss to mix well, then arrange the vegetables in a single layer, on the roasting pan. Roast for about 30-40 minutes, turning at least once, until slightly browned. Meanwhile bring the stock to a boil.
  2. Transfer the veggies to a container or blender, squeeze the garlic flesh out of the skins, add the mixed spice and blend or process with 4-5 cups hot stock. Add more stock if too thick.
  3. Pour into a pot and heat until piping hot, add the cream and serve.

myfavouritepastime.com

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

41 thoughts

  1. It’s always a good idea to roast vegetables before adding them to the stock pot. Adding both sweet potatoes and carrots to squash soup is a new twist for me and a very good one. The resulting color screams Fall.

  2. It`s nice that you are back and with a delicious Halloween soup too.:-) Butternut squash is difficult to come by here, so I use regular orange pumpkin for soup. Thanks for the inspiration, I`ll try to add sweet potato and carrot this year, like you do. I like trying something new.

  3. I just happen to have a butternut squash sitting on my counter wondering what it should become! Roasting the squash is such a great way to bring out the flavour! I must try that. Usually I just cook it and squish it with a blender but it does tend to taste like it’s missing something. Roasting – I think – is the trick. Thanks for that Liz. Hope your computer is feeling better! Missed your posts but just thought perhaps you are taking a much needed break! I too love that quote you posted. Food for thought. Today it is a lovely sunny autumn day here. The wind has come up a bit and a few puffy white clouds. Last night was one of those ‘dark and stormy nights’ you read about in murder mystery novels. Hope things are going well for you!

    1. Dear Sandy,
      Oh yes, times are so busy, I can’t quite keep up with the pace of everyone and everything! I am looking forward to hearing what happened to the butternut squash. Did it become a roasting squash? I have one sitting in my cold room right now. I’ve been procrastinating for one week. My computer is up and about again. Oh how I missed it in those few days I couldn’t access it. It was a dark stormy night….oh you cracked me up. The weather here is dull and terrible for taking blog photos so I haven’t been cooking as much as I should. I wish you a happy weekend. Did you finish renovating the room? I am sure it’s gleaming!
      Liz

      1. Crazy as usual here! We went to an air show out of town over the weekend plus the oldest turned 7 years old! Swim begins today so twice a week we will be eating dinner at the gummy since they are now in two different groups/times. How are you doing?

        1. Mama D,
          I am good. Quite busy because school is now on and we have lots of things to do. I can hardly cope with the blog, but I keep on trying Have a wonderful weekend!
          Liz

  4. You have such a great attitude. I love the idea of carrying the weather with you and the quote you posted. It encourages me to have a better attitude. Also, your soup looks delicious and so perfect for fall! Thank you for your positive post today!

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