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.

Ingredients

Scale

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

Prep the Veggies: Peel and dice the butternut squash, sweet potatoes, and carrots into uniform pieces.
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onions until translucent. Add garlic and cook until fragrant.
Combine Ingredients: Add the diced vegetables to the pot, stirring well before pouring in vegetable broth to cover.
Simmer: Bring to a boil then reduce heat to simmer for about 20-25 minutes until veggies are tender.
Blend Until Smooth: Use an immersion blender or transfer batches to a regular blender until creamy.
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