Butternut Squash, Sweet Potato and Carrot Soup

I know I am not the only who thinks Fall = soup season. The chill of the day under a crisp bright sun with a warm soup. Nothing else like it.

This particular soup came to creation based on a few different recipes I found when I was looking to combine veggies that I already had at home. Isn’t Google great for that? You can just type in what you have and poof, recipes will come up! This has saved me on many occasions when the clock strikes 4 p.m. and I suddenly realize my work day has consumed me, the kids are getting off the school bus, and dinner prep has been a distant memory. I swear my kids have no idea, nor can they really appreciate, the wealth of information that is accessible with a few finger taps and a swipe. It certainly makes creative, healthy, real food cooking a whole lot easier.

I start bulk roasting veggies at the end of summer when the harvests are plentiful and you can’t eat the fresh vegetables fast enough before they go bad. You can make a good soup with very little ingredients and high quality broth. I try to make my own broth in large batches throughout the year and freeze it in 1 – 2 cup servings. Easy to thaw and use in soups, stews, one pot dishes or reheat to drink. You can find the base of my go-to recipe here. I generally add more carrots, more celery, fresh herbs right on the stem and chopped garlic. I also make my broth in the crockpot and let it simmer for 24 hours before straining it. The recipe I linked here can be done on a Sunday afternoon if you food prep on the weekend.

Now for my savory, sweet, tastes-like-pumpkin-pie soup. Just a note that this soup is thick, as in it stands in a heap on your spoon thick. Feel free to add more broth.


1 medium sized butternut squash

2 medium sized sweet potatoes, peeled and cubed

3 medium sized carrots, peeled

1 small onion (I sometimes only use 1/2 the onion)

3 – 4 cups of broth

1 15 oz. can of coconut milk

1 teaspoon of cinnamon

1/2 teaspoon nutmeg

2 tablespoons of pure maple syrup

Salt to taste

Olive oil, avocado oil or ghee


Immersion blender, large stock pot, 2 roasting pans, parchment paper, wooden spoon


Preheat the oven to 400 degrees. Half the butternut squash lengthwise, scoop out the pulp & seeds. Rub olive oil, avocado oil or ghee all over, sprinkle with salt on the cut side. Lay the cut side down and roast for 40-45 minutes or until the skin has slightly browned and the squash is soft and easily pierced with a fork. On a separate pan roast the sweet potato and carrots for 30 minutes or until soft.

In a large stock pot, melt a small amount of oil or ghee and cook the onion until soft & translucent. Add your roasted veggies, broth, maple syrup and spices. Using an immersion blender, blend until smooth. Stir in the coconut milk and heat thoroughly.

Time saving tip: you can also buy pre-cut cubed butternut squash and roast everything on one large pan at 400 degrees for 35-45 minutes, or until all veggies are soft.

This soup is quite filling so I paired it with a salad for dinner. For the kids I paired it with grilled cheese. Enjoy and freeze the leftovers for those cold winter nights!




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