Description
Butternut Squash Sweet Potato Carrot Soup is a warm, creamy delight that wraps you in comfort on cold days. This vibrant soup combines the natural sweetness of butternut squash and sweet potatoes with the earthy flavor of carrots, creating a nourishing bowl full of wholesome goodness. Topped with fresh herbs and a drizzle of olive oil, it’s perfect for cozy dinners or impressing guests. Easy to prepare and packed with nutrients, this soup will become a staple in your kitchen.
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup sweet potatoes, diced
- 1 cup carrots, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until translucent (about 5 minutes).
- Stir in diced butternut squash, sweet potatoes, and carrots. Cook for about 10 minutes until slightly softened.
- Pour in vegetable broth until it covers the veggies by an inch; bring to a gentle boil.
- Reduce heat, stir in coconut milk, cumin, nutmeg, salt, and pepper. Simmer for about 20 minutes until vegetables are tender.
- Use an immersion blender or regular blender to puree the soup until smooth. Adjust seasoning as needed.
- Serve garnished with fresh herbs or olive oil drizzle.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg