Recipe – Roasted Butternut Squash, Sweet Potato and Carrot Soup

With cold winter days just around the corner, I wanted to share one of my favourite soups with you. This is the ultimate comfort in a bowl. So make this soup, cozy up with your blankets, put on your favourite holiday movie and enjoy ❤

Here’s what you’ll need:

  • 1 Butternut squash, cut in the middle and remove the seeds
  • 1 sweet potato, peeled and cut in half
  • 1 big carrot, peeled and cut into cubes
  • 1 whole garlic, cut across the middle
  • 1 onion, peeled and cut in half
  • Extra Virgin Olive oil – I love this one from Phoeapolis Organics
  • 3 cups vegetable broth
  • 1/2 cup cream
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F.
  2. On a baking tray, put all the vegetables to roast. Drizzle with olive oil, salt and pepper. Bake until soft, 30-40 minutes.
  3. Take the tray out of the oven and the veggies cool down a little bit. Use a hand mixer (or blender) to blend everything up until its smooth.
  4. Heat a large pan on medium-high and add some olive oil. Once the oil heats up, add the veggie mixture and stir.
  5. Add vegetable broth, salt and pepper and let everything come to a boil.
  6. Turn off stove, add cream and serve.
  7. Optional – top it with roasted chickpeas. So good!

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