Butternut Squash, Sweet Potato & Carrot Soup Recipe

A luxurious butternut squash, sweet potato and carrot soup, warmed with spices and finished with coconut milk for a deliciously rich finish.

Butternut Squash, Sweet Potato and Carrot Soup Recipe

I think I'm pretty organised for Christmas, the decorations are up and the presents are bought, but I'm still planning the menu and I've been testing out soups.

I've decided this gorgeous butternut squash, sweet potato and carrot soup will make it to the Christmas table this year.

Now I've decided what we're having for Christmas dinner I just have to do a food shop and wrap those presents while watching a Christmas movie. 

Then I can just sit back and enjoy the holiday (apologies if you aren't reading this in the run-up to Christmas).

Anyway, back to the soup! 

This soup has some of the best winter vegetables, butternut squash, sweet potatoes and carrots. 

It has a lot of sweetness and depth of flavour paired with some warmth from spice.

To give it that luxurious finish I added coconut milk at the end and blended it, but I didn't blend it until it is completely smooth. 

I always think you need a bit of texture in a soup, don't you?

Looking for new soups to try? Also try this - Sweet Potato, Green Lentil and Spinach Soup

Family Christmas

Just in case you're as nosey as I am, I'll tell you a little bit about our Christmas. 

Sometimes, I have a house full of guests with one or both sets of parents here, but this year it will just be the three of us and my brother-in-law Lachlan

In the morning, the boy will run through to tell us that Santa has been, trailing his stocking behind him.

Thankfully, he doesn't get up at the crack of dawn like other children. So it will be between 7 am and 8 am, which is fine.

We'll enjoy having a look through his stocking gifts and talk about Santa's visit, then we'll all have a quick shower and get ready to meet the day.

Jolly Christmas music plays all day (I prefer the rat pack and crooners to the modern tunes). We don't really put the tv on, not even for the Queen's speech. 

We start with a leisurely breakfast, then tidy up before Lachlan arrives mid-morning when we take turns opening presents, while sipping bucks fizz (fruit juice for the boy) joined by both sets of grandparents on Skype.

We skip lunch and have an early dinner. 

We pull our Christmas crackers, toast each other and enjoy our starter, then we take a break to relax before sitting down to our main course and dessert.

A dog walk wakes us up again and after dinner we play board games until the boy goes to bed (much later than normal).

Once he and his boundless energy are tucked into bed, we're feeling pretty tired and at that point we usually put the TV on and chill out until Lachlan heads home and we give in and go to bed.

It's always fun and always exhausting.

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                                       *       *         *      *         *        *

*  How do you spend Christmas Day?  *
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What you need to make this creamy butternut squash soup

Here are the simple ingredients you need to make this easy butternut squash soup recipe.

1. Olive oil
2. Garlic cloves
3. Fresh ginger - ginger root or ground ginger
4. Onion - white onion or brown onion
5. Carrots
6. Sweet potato
7. Butternut squash
8. Chilli powder - or chilli flakes (red pepper flakes)
9. Vegetable stock cubes
10. Fresh coriander (cilantro)  - or frozen coriander (it's habndy to keep some in the freezer to add to sauces, soups and stews
11. Coconut milk
12. Salt and black pepper - to season

Chunky or smooth soup?

This soup is particularly good if it's just partially blended.

The soup still has texture, but blending some of the soup, gives it a thicker finish, rather than leaving it as a broth with chunky veg.

You can take some of the soup out and blend in a blender or food processor or use a stick blender (immersion blender) in the pot to blend some of the soup.

Of course, you can skip this or even fully blend the soup, depending on what you prefer.

Storing soup

If you are making the soup ahead and storing it in the fridge, remove it from the pot to cool quicker in an airtight container.

Keep the lid off to allow it to cool quicker, then when cool fasten the lid and leave it to chill in the fridge for 3-4 days.

Reheat in a pot or in a bowl in the microwave.

I always find the microwave handy for reheating soup and love taking some hot soup to work in a flask.

It's such a good lunch if you are trying to eat healthy or lose some weight (soup is usually low calorie), not just in soup season, but at any time of year.

Freezing soup

Soup is the perfect meal to make ahead for meal prep to serve time during the week for lunch or dinner..

Just make a big batch and store it in labelled and dated freezer bags or tubs in the freezer.

It will keep in perfect condition for 3-4 months and you can take a batch of soup out of the freezer and leave it in the fridge overnight to defrost, then reheat when you need it.

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Soup, butternut squash soup, low calorie soup, vegan soup, vegetarian soup, soup recipe

Dinner, Lunch

British

Yield: 6-8 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Jacqueline Meldrum

Butternut Squash, Sweet Potato and Carrot Soup

A luxurious winter soup warmed with spices and finished off with coconut milk. Luxurious but low calorie.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 2 teaspoons fresh ginger, finely grated (or you can use ground ginger)
• 1 onion, finely chopped
• 3 large carrots, chopped
• 1 large sweet potato, chopped
• ½ butternut squash, seeds removed and cubed
• ½ teaspoon chilli powder
• 1 ½ litres ( 6 1/3 cups ) vegetable stock (3 stock cubes)
• 1-2 tablespoons frozen coriander (or a handful of fresh, chopped)
• 200ml (a little less than a cup) coconut milk
• a good grinding of salt and pepper

Instructions

1. In a large pan saute the onion, garlic and ginger in the olive oil until soft.
2. Add the sweet potato, carrots and butternut squash and cook gently for 5 minutes.
3. Add the spices and stir, then add the stock. Bring to the boil, then reduce to a simmer and cook for 20-30 minutes until the vegetables are tender.
4. Stir in the coriander and coconut milk and blend a little to thicken, but don't blend completely smooth.
5. Season with salt and pepper.
6. Enjoy!

Notes

• You can add extra chilli flakes or powder for more heat.
• Once cool, store the soup in an airtight container in the fridge for 3-4 days.
• Once cool, you can also store in the freezer in labelled and dated freezer soup bags or a freezer friendly tub for 3-4 months.

Calories

6 portions = 197 calories per portion

7 portions = 169 calories per portion

8 portions = 148 calories per portion

Nutrition Facts

Calories

148

Fat (grams)

7 g

Sat. Fat (grams)

5 g

Carbs (grams)

21 g

Fiber (grams)

3 g

Net carbs

18 g

Sugar (grams)

6 g

Protein (grams)

2 g

Sodium (milligrams)

819 mg

Cholesterol (grams)

0 mg

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