Creamy Butternut Squash Sweet Potato Carrot Soup Recipe

Butternut squash, sweet potatoes, and carrots – oh my! This savory soup is like a warm hug on a chilly day, with its creamy texture and sweet undertones that dance on your taste buds. Imagine the comforting aroma wafting through your kitchen, enticing everyone to gather around for a bowl of pure bliss. savory Brussels sprouts skillet cozy creamy potato soup It’s the kind of dish that makes you feel cozy and cared for, perfect for those nights when all you want is to snuggle up with a good book (or Netflix binge). creamy Thanksgiving mashed potatoes.

You know those days when the weather outside is frightful, but you want something delightful? That’s when this Butternut Squash Sweet Potato Carrot Soup shines! I remember the first time I made it; my friends were skeptical about the vibrant orange color. irresistible deviled eggs But once they took a spoonful, their faces lit up like kids on Christmas morning. Now, it’s a staple at our fall gatherings, filling our hearts (and bellies) with warmth and laughter.

I still chuckle at how my non-veggie-loving friend declared he’d never eat anything orange until he tried this soup. Let’s just say he now requests it at every potluck!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Look for firm squashes with smooth skin; they should feel heavy for their size.

• Sweet Potatoes: Choose medium-sized sweet potatoes; they add natural sweetness and creaminess to the soup.

• Carrots: Fresh, vibrant carrots are key; they lend a lovely color and flavor balance.

• Onion: A yellow onion works best here; it adds depth when sautéed until translucent.

• Garlic: Fresh garlic cloves give the soup an aromatic punch; always use minced for maximum flavor impact.

• Vegetable Broth: Opt for low-sodium broth to control saltiness while letting the veggies shine.

• Coconut Milk: Use full-fat coconut milk to create a rich, creamy texture that elevates the soup. For more inspiration, check out this creamy pumpkin alfredo recipe.

• Spices (Cumin & Nutmeg): These spices add warmth and depth; adjust according to your taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

**Prep the Veggies**: Start by peeling and chopping your butternut squash, sweet potatoes, and carrots into bite-sized pieces. Aim for uniform sizes so they cook evenly.

**Sauté Aromatics**: In a large pot over medium heat, add olive oil and sauté chopped onions until they turn translucent and fragrant. Add minced garlic next, cooking until golden.

**Combine Ingredients**: Toss in your chopped butternut squash, sweet potatoes, and carrots into the pot. Stir well to combine everything nicely before adding vegetable broth.

**Simmer Away**: Pour in enough vegetable broth to cover the veggies by about an inch. Bring to a boil then reduce heat to simmer until vegetables are tender (about 20-25 minutes).

**Blend Until Smooth**: Using an immersion blender or transferring batches into a regular blender, blend the mixture until creamy and smooth. If you prefer some texture, blend only half of it.

**Stir in Coconut Milk & Spices**: Return blended soup to heat and stir in coconut milk along with cumin and nutmeg. Allow it to simmer gently for another 5 minutes while stirring occasionally.

Serve hot topped with fresh herbs or croutons if desired. Enjoy every delicious spoonful as you bask in the glory of your culinary creation!

This Butternut Squash Sweet Potato Carrot Soup will surely be a hit at any gathering or simply as a comforting meal during chilly weeks! For more inspiration, check out this comforting chickpea paprikash recipe.

Perfecting the Cooking Process

Start by roasting the butternut squash and sweet potatoes until tender, then sauté the carrots and onions. Combine all with broth and let it simmer, blending until silky smooth.

Add Your Touch

Feel free to experiment with spices like ginger or nutmeg for added warmth. You can swap vegetable broth for chicken broth to enhance richness or toss in some greens for a nutrient boost.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove, adding a splash of water if it thickens too much.

Sharing this recipe reminds me of that chilly autumn evening when my friends gathered around my kitchen table. The laughter and warmth made even the simplest soup feel like fine dining!

FAQ

What is butternut squash sweet potato carrot soup best served with?

This soup pairs wonderfully with crusty bread or a fresh side salad.

Can I freeze butternut squash sweet potato carrot soup?

Yes, this soup freezes well; just store in freezer-safe containers.

How long does butternut squash sweet potato carrot soup last in the fridge?

It lasts about five days in an airtight container before needing to be eaten or frozen.

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Butternut Squash Sweet Potato Carrot Soup

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• Author: Luna Martinez
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Butternut Squash Sweet Potato Carrot Soup is the perfect comfort food for chilly days. This creamy, vibrant soup combines the natural sweetness of butternut squash, sweet potatoes, and carrots with aromatic spices, creating a warming dish that will entice your senses. Whether enjoyed alone or paired with crusty bread, this soup is sure to impress family and friends at any gathering. With simple preparation steps, you can easily whip up this delicious meal that truly feels like a warm hug in a bowl.

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Ingredients

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• 1 medium butternut squash, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 2 large carrots, chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup full-fat coconut milk
• 2 tsp olive oil
• 1 tsp ground cumin
• ½ tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Prep the Veggies: Peel and dice the butternut squash, sweet potatoes, and carrots into uniform pieces.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onions until translucent. Add garlic and cook until fragrant.
3. Combine Ingredients: Add the diced vegetables to the pot, stirring well before pouring in vegetable broth to cover.
4. Simmer: Bring to a boil then reduce heat to simmer for about 20-25 minutes until veggies are tender.
5. Blend Until Smooth: Use an immersion blender or transfer batches to a regular blender until creamy.
6. Stir in Coconut Milk & Spices: Return blended soup to heat; mix in coconut milk, cumin, nutmeg, salt, and pepper. Simmer for an additional 5 minutes.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 7g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 8g
• Protein: 4g
• Cholesterol: 0mg