Description
Butternut Squash Sweet Potato Carrot Soup is a cozy, creamy delight that warms you from the inside out. This vibrant soup marries sweet roasted butternut squash, earthy sweet potatoes, and fresh carrots, creating a harmonious blend of flavors perfect for chilly nights. It’s easy to prepare, making it an ideal weeknight dinner or festive gathering dish. Enjoy every comforting spoonful while wrapped in your favorite blanket!
Ingredients
Scale
- 2 cups butternut squash, diced
- 2 cups sweet potatoes, diced
- 2 cups carrots, diced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions and minced garlic until translucent (about 5 minutes).
- Add diced butternut squash, sweet potatoes, and carrots; stir well.
- Pour in vegetable broth to cover vegetables by about an inch. Bring to a gentle boil, then reduce heat and simmer until tender (about 20 minutes).
- Blend the soup using an immersion blender until smooth or transfer to a blender in batches.
- Stir in coconut milk and let simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg