Oven Roasted Squash, Sweet Potato & Carrot Soup

Squash, sweet potato, and carrot are all excellent sources of vitamins and minerals, making this soup not only delicious but also nutritious!

This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Print Recipe

Medium

Oven Roasted Squash, Sweet Potato & Carrot Soup

Cooking Method: Blending, Roasting Cuisine: International Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 45 min Rest Time 5 min Total Time 1 hr 5 mins

Servings: 4 Calories: 800

Best Season: Fall

Ingredients

Servings

• 500 gram Squash
• 300 gram Sweet Potato
• 200 gram Carrot
• 1 piece Onion
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 4 cup Vegetable Stock
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Coconut Milk

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and chop the squash, sweet potato, carrot, onion, and garlic.
3. Toss the chopped vegetables with olive oil, salt, and black pepper.
4. Spread the vegetables on a baking sheet and roast in the preheated oven for 30-35 minutes, or until they are tender and slightly caramelized.
5. Transfer the roasted vegetables to a blender or food processor. Add vegetable stock and coconut milk.
6. Blend until smooth and creamy.
7. Pour the soup into a pot and heat over medium heat until warmed through.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Sugars 10g

Protein 4g8%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.