My Spiced Butternut Squash Sweet Potato Carrot and Orange Soup
Warm up your soul with 'My Spiced Butternut Squash Sweet Potato Carrot and Orange Soup,' a velvety blend of roasted vegetables and vibrant citrus. This comforting yet refreshingly zesty soup combines tender butternut squash, sweet potatoes, and carrots with cozy spices like cumin, coriander, and cinnamon, beautifully balanced by the brightness of fresh orange juice and zest. A splash of creamy coconut milk adds a luscious finish, while optional garnishes like toasted pumpkin seeds and fresh cilantro elevate every bowl to gourmet status. Perfect for chilly evenings or as a show-stopping starter, this wholesome soup is easy to make and bursting with bold flavors and nourishing ingredients.
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Recipe Information
Ingredients
- 1 medium (about 2 pounds) butternut squash
- 2 medium sweet potato
- 3 medium carrots
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 4 cups vegetable stock
- 1 cup fresh orange juice
- 1 teaspoon orange zest
- 1 cup coconut milk
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.25 cup (optional for garnish) pumpkin seeds
- 2 tablespoons (chopped, optional for garnish) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Peel and cube the butternut squash, sweet potatoes, and carrots into 1-inch pieces. Spread them on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast for 25 minutes or until tender and slightly caramelized.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened. Stir in the minced garlic, ground cumin, ground coriander, and cinnamon. Cook for another 1-2 minutes until fragrant.
Once the roasted vegetables are ready, add them to the pot along with the vegetable stock. Bring to a boil, then reduce the heat to low and let simmer for 10 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer batches of the soup to a blender to puree.
Stir in the fresh orange juice, orange zest, and coconut milk. Taste and adjust seasoning with additional salt and pepper if needed.
Return the soup to low heat to gently warm through, but do not boil.
Ladle the soup into bowls and garnish with optional toasted pumpkin seeds and chopped cilantro for a vibrant finish.
Serve warm and enjoy!
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5315 mg | 231% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 97.7 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 6749 mg | 144% | |
*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.
