Butternut Squash Sweet Potato Carrot Soup
Nothing calms a windy, rainy, cold night (leftoverlunch) like a rich, non-dairy soup made with coconut milk, butternut squash, carrots, celery and a sweetened with an apple. A healthy soup with simple ingredients.
- Prep Time: 15 min
- Cook Time: 1 hour
- Total Time: 1 hour 15 min
- Yield: approx 5 cups 1x
- Category: soup
- Method: stovetop
- Cuisine: comfort
- Diet: Vegan
Ingredients
Scale
- 1 medium butternut squash, diced
- 1 medium sweet potato, diced
- 1 large carrot, chopped
- 1 apple, diced
- 1 celery stalk, chopped
- 1 small onion, diced
- 1 tbsp olive oil
- 1/2 cup lite canned coconut milk
- 2 1/2 cups chicken broth
- salt and pepper to taste
- 1 tsp cinnamon
- 2 cloves garlic, minced
- 1/2 tsp sage, dried
- *Pumpkin spiced pumpkin seeds, optional but REALLY good
Instructions
- Saute garlic and onion until translucent and fragrant
- Add remaining ingredients (except coconut milk) to large pot and simmer until vegetables soft. Approx 30-45 min.
- Add coconut milk and puree.
- Sprinkle pumpkin seeds on top. (optional but a good choice:)
Nutrition
- Serving Size: 1
- Calories: 131
- Sugar: 9.2 g
- Sodium: 972.6 mg
- Fat: 4.9 g
- Carbohydrates: 21.3 g
- Protein: 2.4 g
- Cholesterol: 2.5 mg
Find it online: https://www.thegoldenbeets.com/butternut-squash-carrot-soup/