Creamy Butternut Squash Sweet Potato Carrot Soup Recipe

Butternut squash sweet potato carrot soup is a warm, comforting hug in a bowl. Picture this: a creamy, velvety concoction that dances on your taste buds with hints of sweetness and earthiness. The aromas wafting from the pot will have you practically drooling, as the fragrant spices mingle with the vibrant colors of orange and yellow. White Bean Soup Recipe It’s the kind of soup that makes you feel like you’re wrapped in a cozy blanket, even if you’re just sitting on your couch in sweatpants.

Now, let me take you back to a chilly autumn evening when my kitchen became a sanctuary filled with laughter and love. My friends gathered around as I attempted this recipe for the first time, armed with nothing but enthusiasm and maybe too many cooking shows under my belt. Veggie Pot Pie Soup As we sipped on our soup, someone remarked it was like autumn had exploded in our mouths! We all agreed—it became an instant favorite. This Butternut Squash Sweet Potato Carrot Soup is perfect for chilly nights or holiday gatherings, promising smiles and second servings. For more inspiration, check out this autumn squash soup recipe recipe.

I’ll never forget the look on my friend’s face when they took their first bite—pure bliss mixed with surprise!

Essential Ingredients

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

• Butternut Squash: Look for one with smooth skin and no soft spots; it should feel heavy for its size.

• Sweet Potatoes: Choose firm, unblemished potatoes for maximum sweetness; they add depth to the soup. Cranberry Apple Sweet Potatoes.

• Carrots: Fresh carrots are essential; opt for vibrant orange ones with leafy tops still attached for extra flavor.

• Onion: A medium onion adds aromatic sweetness; don’t skip this ingredient—it’s the secret behind great flavor.

• Garlic: Fresh garlic cloves elevate the dish; choose plump bulbs for the best taste.

• Vegetable Broth: Use low-sodium broth to control saltiness while letting those flavors shine through.

• Coconut Milk: Creamy coconut milk gives this soup its luxurious texture; canned varieties work best here.

• Spices (Cinnamon & Nutmeg): These warm spices bring out the natural sweetness of the vegetables—trust me, it’s magical!

• Olive Oil: A splash of olive oil helps sauté veggies and enhances overall flavor; extra virgin is always a good choice.

• Salt & Pepper: Essential seasonings to taste; adjust them according to your preference for balance.

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

Let’s Make It Together

Prep Your Veggies: Begin by peeling and chopping your butternut squash, sweet potatoes, carrots, onion, and garlic into uniform pieces. Aim for small cubes to ensure even cooking.

Sauté Those Aromatics: In a large pot over medium heat, drizzle olive oil until shimmering. Add chopped onion and garlic; cook until translucent and fragrant—approximately 3-4 minutes.

Add in Your Veggies!: Toss in your chopped butternut squash, sweet potatoes, and carrots. Stir everything together so all those flavors get acquainted—about 5 minutes will do.

Pour in the Broth: Carefully add vegetable broth until it covers the vegetables by about an inch. Bring it to a simmer while taking deep breaths to enjoy those amazing aromas filling your kitchen.

Add Creamy Goodness: Stir in canned coconut milk along with cinnamon and nutmeg once everything comes to a simmer. Let it bubble away for another 20 minutes until veggies are tender.

Blend Until Smooth!: Using an immersion blender or transferring batches into a regular blender (carefully!), puree until silky smooth. Adjust texture by adding more broth if desired.

This Butternut Squash Sweet Potato Carrot Soup not only warms up your insides but also creates memories that last long after the bowls are empty! Enjoy every spoonful while basking in compliments from family and friends—it’s pure joy in liquid form! For more inspiration, check out this cozy pumpkin wild rice soup recipe.

Perfecting the Cooking Process

Start by roasting the butternut squash and sweet potatoes to enhance their natural sweetness, then sauté onions and carrots, adding garlic for depth. Finally, blend everything with broth until smooth for the perfect consistency.

Add Your Touch

Feel free to swap coconut milk for cream for a dairy-free option, or add spices like ginger or nutmeg to elevate the flavor profile. Don’t hesitate to throw in some cooked lentils for added protein and texture.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat on medium heat on the stove, stirring occasionally until warmed through, ensuring it retains its creamy texture.

I remember the first time I made this soup; my friends claimed they could live off it forever! Their smiles made all the chopping worthwhile and turned cooking into a joyful experience.

FAQ

Can I freeze Butternut Squash Sweet Potato Carrot Soup?

Yes, you can freeze it in portions for up to three months without losing flavor.

What are some good toppings for this soup?

Try toasted pumpkin seeds or a swirl of coconut cream to add extra texture. Pumpkin Whipped Feta Dip.

How can I make this soup spicy?

Add red pepper flakes or diced jalapeños while cooking for a delightful kick!

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Butternut Squash Sweet Potato Carrot Soup

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• Author: Jessica
• Total Time: 45 minutes
• Yield: Serves approximately 6

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Description

Butternut Squash Sweet Potato Carrot Soup is a velvety, creamy delight that captures the essence of autumn in every spoonful. This warming soup blends the natural sweetness of butternut squash and sweet potatoes with savory spices, making it perfect for chilly evenings or cozy gatherings. With simple ingredients and easy preparation, this nourishing dish not only satisfies your palate but also warms your soul.

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Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 cups, peeled and cubed)
• 2 medium sweet potatoes (about 2 cups, peeled and cubed)
• 3 large carrots (about 1.5 cups, chopped)
• 1 medium onion (chopped)
• 4 garlic cloves (minced)
• 4 cups low-sodium vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

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Instructions

1. Peel and chop the butternut squash, sweet potatoes, carrots, onion, and garlic into uniform pieces.
2. In a large pot over medium heat, add olive oil and sauté onions and garlic until translucent (about 3-4 minutes).
3. Add chopped butternut squash, sweet potatoes, and carrots; stir for about 5 minutes.
4. Pour in vegetable broth until vegetables are covered by an inch; bring to a simmer.
5. Stir in coconut milk, cinnamon, and nutmeg; simmer for another 20 minutes until vegetables are tender.
6. Blend the mixture until smooth using an immersion blender or regular blender.

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

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 215
• Sugar: 8g
• Sodium: 400mg
• Fat: 9g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg