Description

Butternut Squash Sweet Potato Carrot Soup is the epitome of comfort food, perfect for chilly days. This creamy, velvety soup combines the sweet earthiness of roasted butternut squash, rich sweet potatoes, and tender carrots, resulting in a warm and satisfying dish. With a hint of coconut milk and spices like cinnamon and nutmeg, each spoonful envelops you in warmth. Ideal for family gatherings or cozy nights at home, this soup not only nourishes but also creates cherished memories around the table.

Ingredients

Scale

2 cups butternut squash (peeled and cubed)
2 cups sweet potatoes (peeled and cubed)
1 cup carrots (sliced)
1 medium yellow onion (diced)
3 garlic cloves (minced)
4 cups low-sodium vegetable broth
1 cup canned coconut milk
2 tbsp olive oil
1 tsp ground cinnamon
½ tsp ground nutmeg
Salt and pepper to taste

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Instructions

Prepare your veggies: Peel and cube the butternut squash and sweet potatoes. Dice the onion and mince the garlic.
Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic; cook until translucent (about 5 minutes).
Add squash and sweet potatoes: Stir in the cubed vegetables and cook until slightly softened (8-10 minutes).
Pour in broth & spices: Add vegetable broth, cinnamon, and nutmeg; bring to a gentle boil. Reduce heat to simmer for about 20 minutes or until veggies are tender.
Blend until smooth: Use an immersion blender or transfer to a traditional blender to puree until creamy.
Add coconut milk & adjust seasoning: Stir in coconut milk; taste and adjust seasoning with salt or pepper.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 8g
Sodium: 320mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 7g
Protein: 4g
Cholesterol: 0mg