Description
A creamy and flavorful soup made with butternut squash, sweet potatoes, and carrots, perfect for a cozy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 3 medium carrots, peeled and chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add 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 add ginger, cinnamon, salt, and pepper. Simmer for 20-25 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Adjust seasoning if necessary and serve hot.
Notes
- For a creamier texture, add a splash of coconut milk before serving.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers 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: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg