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.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large soup pot over medium heat.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stir in the fresh orange juice, orange zest, and coconut milk. Taste and adjust seasoning with additional salt and pepper if needed.

Step 8

Return the soup to low heat to gently warm through, but do not boil.

Step 9

Ladle the soup into bowls and garnish with optional toasted pumpkin seeds and chopped cilantro for a vibrant finish.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	(2969.3g)

Amount per serving	% Daily Value*
Calories	1578.7

Total Fat 40.7g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 13.7g
Cholesterol 7.8mg	0%
Sodium 5315.4mg	0%
Total Carbohydrate 285.3g	0%
Dietary Fiber 60.1g	0%
Total Sugars 97.7g
Protein 45.7g	0%

Vitamin D 0IU	0%
Calcium 791.8mg	0%
Iron 18.6mg	0%
Potassium 6749.4mg	0%

*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.

Source of Calories

Fat: 21.7%

Protein: 10.8%

Carbs: 67.5%