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.

Ingredients

Scale

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

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