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Roasted Vegetable Sheet Pan Soup

This roasted vegetable sheet pan soup is just as easy and delicious as it sounds! Made with autumn vegetables like sweet potato, butternut squash, carrots, and cauliflower, this soup has all the hearty and healthy flavors of fall in one bowl.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 4 people
Author: Abigail Bingham

Ingredients

  • 2 tablespoon olive oil
  • 1 small butternut squash peeled and cubed
  • 1 sweet potato peeled and cubed
  • ½ onion yellow or white
  • 3 cloves garlic peeled
  • 1 cup cauliflower chopped
  • 2 carrots peeled and chopped
  • salt and pepper to taste
  • 1½ cups broth or stock any kind
  • ½ cups cream or milk
  • 2 teaspoon chili powder
  • 2 teaspoon paprika
  • 2 teaspoon italian seasoning
  • roasted seeds to top

Instructions

  • Preheat the oven to 400ºF and prepare a large sheet pan with parchment paper or olive oil.
  • Peel and chop all vegetables, then toss with olive oil, salt, and pepper. Spread evenly onto sheet pan and bake for 40 minutes, until fork tender or even slightly charred.
  • In a large pot on medium heat, add the broth or stock for a couple minutes. Add the roasted vegetables, milk, and seasonings and stir well.
  • Use an immersion blender to blend the mixture into a smooth consistency. This recipe will make a thick, textured soup. You can add a bit more broth or milk if you'd like it thinner.
  • Transfer into bowls, top with extra seasonings and roasted seeds of your choice, and enjoy!

Notes

  • Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
  • Use an immersion blender. You can definitely still use a normal blender or food processor if needed, but an immersion blender will let you blend the soup right in your pot on the stove instead of transferring it to a machine.
  • Add some more veggies. There are tons of other delicious autumn vegetables you can add to this soup, like pumpkins or other gourds, beets, broccoli, and more!
  • Spice it up. This recipe has pretty mild spice, really only coming from the chili powder. If you want it hotter, add your favorite peppers, spices, or even sauces!