Description
Warm your soul with this velvety Butternut Squash Sweet Potato Carrot Soup. Bursting with vibrant flavors and a cozy aroma, this soup combines sweet butternut squash, creamy sweet potatoes, and fresh carrots, all enhanced with aromatic spices like cinnamon and nutmeg. Perfect for chilly evenings or festive gatherings, it’s a delightful dish that brings people together around the table.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 2 cups sweet potatoes, peeled and diced
- 1 cup carrots, peeled and diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat a large pot over medium heat and add olive oil. Sauté the chopped onion and minced garlic until fragrant.
- Add the diced butternut squash, sweet potatoes, and carrots to the pot; season with salt and pepper. Sauté for about five minutes.
- Pour in the vegetable broth until it covers the vegetables. Bring to a boil, then reduce heat to simmer for about 20 minutes or until tender.
- Stir in coconut milk along with cinnamon and nutmeg. Cook for an additional five minutes to meld flavors.
- Use an immersion blender to puree the soup until smooth or carefully transfer to a stand blender in batches. Adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg