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Roasted Butternut Squash, Sweet Potato and Carrot Soup

Hearty Roasted Butternut Squash, Sweet Potato and Carrot Soup

This delicious Roasted Butternut Squash, Sweet Potato and Carrot Soup is a cozy blend of flavors, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 148
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 medium sweet potatoes peeled and cubed
  • 3 medium carrots peeled and chopped
  • 1 medium onion chopped
  • 4.5 cups vegetable broth
  • 0.75 cup coconut milk
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 2 tablespoon maple syrup
  • salt to taste

Equipment

  • Slow cooker
  • immersion blender

Method
 

  1. Add the butternut squash, sweet potatoes, carrots, onions, and broth to the slow cooker. Set to low and let cook for 6 hours. If in a rush, set to high and cook for 3 ½ - 4 hours or until vegetables are soft.
  2. Once cooked, puree with an immersion blender until the soup is smooth.
  3. Add in the coconut milk, cinnamon, nutmeg, and maple syrup. Blend again making sure that all spices are incorporated.
  4. Season with salt, to taste.

Nutrition

Serving: 1cupCalories: 148kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 4gSodium: 162mgFiber: 3gSugar: 11g

Notes

Feel free to customize with other vegetables or spices according to your taste preferences.

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