Description
Butternut Squash Sweet Potato Carrot Soup is a warm, comforting dish that brings the essence of fall into your kitchen. This creamy soup combines the natural sweetness of butternut squash, sweet potatoes, and carrots with aromatic spices, making it perfect for cozy evenings or gatherings. Each spoonful is not only delicious but also nourishing, inviting you to savor the flavors while creating cherished memories around the table.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 1 cup sweet potato, peeled and diced
- 1 cup carrots, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Prep your veggies: Peel and chop the butternut squash, sweet potatoes, carrots, and onion.
- Sauté onions and garlic: In a large pot over medium heat, add olive oil and sauté onions until translucent. Add minced garlic and cook until fragrant.
- Add vegetables & spices: Stir in chopped butternut squash, sweet potatoes, carrots, cinnamon, and nutmeg until well-coated.
- Pour in broth & simmer: Add vegetable broth to cover veggies. Bring to a boil then reduce heat and simmer for about 25 minutes until tender.
- Blend & season: Pour in coconut milk and blend until smooth using an immersion blender or regular blender. Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 8g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg