Creamy Butternut Squash & Veggie Soup
This creamy hidden veggie butternut squash soup is the perfect winter comfort food—warm, nourishing, and packed with flavor. Made with six roasted vegetables and just one sheet pan, it’s as easy to prepare as it is healthy. A full cup of milk adds creaminess along with 15 essential nutrients and 9 grams of protein, making this soup both satisfying and wholesome. Whether you're sneaking in extra veggies for picky eaters or looking for a simple meal to stay on track with your health goals, this cozy soup has you covered.
Servings 4 people
Ingredients
- 1.5 cups of milk
- 1 heaping cup butternut squash peeled and cubed
- 1 heaping cup sweet potato peeled & cubed
- ½ head cauliflower cut into florets
- 4 carrots peeled and halved
- 2 white onions halved
- 2 garlic bulbs halved
- Handful of fresh herbs: thyme + rosemary
- ½ cup vegetable broth optional
- 3 tbsp olive oil
- Salt & pepper
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- Prep and wash all the veggies. Add to the lined baking sheet.
- Drizzle with olive oil, salt & pepper and fresh herbs, and toss together until veggies are evenly coated. Bake in the oven for 40-45 minutes, checking on the veggies halfway.
- In a blender, add in the roasted vegetables, and squeeze in the garlic. Add your milk, salt & pepper, and blend until smooth. For a thinner consistency, add in vegetable broth.
- Serve with toasted bread (optional).