It’s been a rainy few days and I’ve been day dreaming of the cooler weather that is behind all this rain so what does that mean…I made soup. Not just any soup, a soup jammed packed with butternut squash, carrots, and sweet potatoes. Butternut squash is one of my other favorite fall ingredient (besides pumpkin). When it is combined with carrot and sweet potato you get a yummy fall soup that makes you feel warm and fuzzy….well it did for me. Especially as the rain fell outside.
The great thing about this soup is you can change it up a little by adding apple instead of carrot or sweet potato (or even with all of those things). And if you want it to be a little creamier, add a little coconut milk. Yum! Whatever your choice you will be getting a lot of great vitamins in with the butternut squash. Now if you are a Paleo follower, the butternut squash is a little higher on the carb side so if you are trying to lean out save this for a treat or after a hard workout.
This soup also freezes well. Just make sure you refrigerate it for a day first to allow it to fully cool before freezing. And enjoy!!
Butternut Carrot Sweet Potato Soup
1 small to medium butternut squash, peeled seeded and cubed
3 to 4 carrots, peeled and diced
1 sweet potato, cubed
1 tablespoon olive oil
1 medium sweet onion
1/2 tablespoon fresh ginger, minced
1/2 tablespoon garlic, minced
1 quart low sodium organic chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
salt and pepper to taste
Cut butternut squash, carrots, and sweet potato into 1-inch even sized cubes.
Heat a large pot or dutch oven over medium heat. When hot add olive oil and once oil is hot add onions. Saute onions until tender.
Add in squash, carrots, sweet potatoes, ginger, garlic, and chicken stock and bring to a simmer, cooking until squash is tender (about 15 to 20 minutes).
Carefully add mixture to a blender or food processor and puree.
Once pureed, add content back to pot and stir in cinnamon, nutmeg, salt, and pepper.
Serve with toasted coconut flakes and enjoy!