Description
A comforting and creamy soup made with butternut squash, sweet potatoes, and carrots, perfect for warming up on a chilly day.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 3 large carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the cubed butternut squash, sweet potatoes, and carrots to the pot. Stir to combine.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for about 20-25 minutes, or until the vegetables are tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in the coconut milk, ground ginger, and cinnamon. Season with salt and pepper to taste.
- Return to heat and warm through before serving.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg