Creamy Fall Soup
Embrace the cozy flavors of autumn with this Creamy Fall Soup, a velvety blend of seasonal vegetables and warming spices. Featuring sweet potato, butternut squash, and carrots simmered in a fragrant mix of cinnamon, nutmeg, and ginger, this soup is pure comfort in a bowl. A splash of rich coconut milk adds luxurious creaminess, making it naturally dairy-free and vegan-friendly. Perfectly seasoned with a hint of black pepper and finished with a garnish of fresh thyme and toasted pumpkin seeds, this hearty dish is as nourishing as it is flavorful. Ready in just 50 minutes, it’s an ideal one-pot recipe for chilly evenings, festive gatherings, or meal prep for the week ahead.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 medium, peeled and diced sweet potato
- 3 cups, peeled and diced butternut squash
- 2 medium, peeled and diced carrot
- 4 cups vegetable broth
- 1 cup coconut milk
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon, chopped (optional, for garnish) fresh thyme
- 2 tablespoons, toasted (optional, for garnish) pumpkin seeds
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the sweet potato, butternut squash, and carrot to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
Add the ground cinnamon, ground nutmeg, ground ginger, salt, and black pepper. Stir to mix the spices evenly.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until creamy.
Stir in the coconut milk and heat gently for 2-3 minutes, without boiling.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh thyme and toasted pumpkin seeds if desired.
Nutrition Facts
Calories |
1170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4742 mg | 206% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 54.6 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4379 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
