Oven Roasted Squash, Sweet Potato & Carrot Soup

Name: Oven Roasted Squash, Sweet Potato & Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Butternut Squash, Peeled And Cut Into Cubes; 3 whole Sweet Potatoes, Peeled And Cut Into Cubes; 1 pound Carrots, Peeled And Cut Into Large Chunks; 1 whole Onion, Peeled And Cut Into 4 Wedges; 3 Tablespoons Extra Virgin Olive Oil; 8 cups Vegetable Broth; Salt And Pepper; 1/3 cups Pine Nuts; 1 whole Granny Smith Apple, Cut Into Small Pieces; 2 Tablespoons Parsley, Chopped

Servings: persons

1
1. Preheat oven to 400u00b0F.
2
2. Line 2 or 3 baking sheets with foil. Divide squash, potatoes, carrots and onion between baking sheets. Drizzle oil, salt and pepper over the veggies. Toss veggies to coat. Roast until lightly brown, about 25 minutes. Stir veggies around the 15-minute mark.
3
3. In a soup pot, combine oven roasted veggies and vegetable stock. Bring to a boil and then lower to a simmer for 15 minutes.
4
4. Puree the soup using an immersion blender or a blender, working in batches. Taste and season with salt and pepper. Bring soup back up to a simmer.
5
5. In a skillet, toast pine nuts. Remove nuts from skillet. Spray skillet with cooking spray. Over a medium heat, saute apple cubes for 3 minutes. Set aside.
6
6. When soup is ready, ladle into bowls and top with pine nuts, apples and parsley.

2026

kcal

Calories

209

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds Butternut Squash, Peeled And Cut Into Cubes, 3 whole Sweet Potatoes, Peeled And Cut Into Cubes, 1 pound Carrots, Peeled And Cut Into Large Chunks, 1 whole Onion, Peeled And Cut Into 4 Wedges, and more.

Yes, Oven Roasted Squash, Sweet Potato & Carrot Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!