Description
Butternut Squash Sweet Potato Carrot Soup is a comforting dish that warms both body and soul. This velvety soup, bursting with vibrant orange hues, combines sweet butternut squash, creamy sweet potatoes, and fresh carrots, all seasoned with aromatic spices. Perfect for chilly evenings or festive gatherings, you’ll find yourself craving this nourishing bowl of goodness again and again.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 2 cups sweet potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk (full-fat)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Prepare your ingredients by peeling and chopping the vegetables.
- In a large pot over medium heat, drizzle olive oil and sauté onions and garlic until translucent (about 5 minutes).
- Add the butternut squash, sweet potatoes, and carrots; stir to coat in oil.
- Pour in the vegetable broth until veggies are submerged. Add cinnamon and nutmeg.
- Bring to a gentle boil; then reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender.
- Let cool slightly before blending until smooth using an immersion blender or standard blender.
- Serve topped with coconut milk or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg