Roasted Vegetable Soup: Cozy Up with This Simple Recipe!
A cozy and creamy roasted vegetable soup perfect for fall, made with butternut squash, carrots, and sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups butternut squash, cubed
- 2 carrots, peeled and chopped
- 1 sweet potato, peeled and cubed
- 1 red onion, cut into chunks
- 2 tbsp olive oil
- Salt & black pepper to taste
- ½ tsp smoked paprika
- 4 cups vegetable broth
- ½ cup coconut milk or heavy cream (for richness)
- Fresh parsley, chopped (for garnish)
- Optional: drizzle of plain yogurt or sour cream
Instructions
- Preheat your oven to 425°F. Toss squash, carrots, sweet potatoes, and onion with olive oil, paprika, salt, and pepper. Roast for 25–30 minutes until golden and tender.
- Transfer roasted veggies to a blender, add the broth, and blend until smooth and creamy.
- Pour the soup into a pot, add coconut milk or cream, and simmer gently for 5–10 minutes.
- Taste and adjust seasoning. Add more pepper for kick or a squeeze of lemon for brightness.
- Ladle into bowls, drizzle with yogurt or sour cream, and sprinkle with fresh parsley.
Notes
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Feel free to add other vegetables like bell peppers or zucchini for variation.
- For a spicier kick, add a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Protein: 3g