Last Saturday was are very snowfall of the season, which made me very happy. We only got a few inches in my area, but the cold snowy weather has me craving soup. Not just any ordinary soup though; it has to be creamy, smooth, and full of vegetables that nourishes and warms the soul. This recipe for Sweet Potato, Squash and Carrot Soup is the perfect soup for a cold, snowy day.
It is packed full of orange vegetables which are full of vitamins and nutrients! I think that it is very important to incorporate the wide color variety of fruits and vegetables into my daily diet and this soup definitely covers the orange group for the day! The base of the soup are three of my favorite orange vegetables: sweet potatoes, butternut squash and carrots. You can use any type of squash for the butternut. Pumpkin would also be delicious if you have a leftover one from Thanksgiving.
This soup would even be perfect addition to your Thanksgiving menu or I recommend making this soup after Thanksgiving when you are craving something a little lighter and healthier after all that delicious holiday food. I know that I will be.
To balance out the natural sweetness of the vegetables, a little spiciness is added. Chipotles in Adobo Sauce add a nice smoky flavor and a little spicy kick. I added 2 whole chipotle peppers with seeds plus 2 teaspoons of the adobo sauce. I found this to be the perfect spice level for this soup. If you aren’t sure about adding that much peppers, start with half and you can always add more of the adobo sauce after the soup is blended. Before serving a squeeze of fresh orange juice brings the whole soup together.
I like to keep the garnishes simple for the soup. Creamy avocado slices and chopped cilantro leaves are my go-to garnishes. You could also add pumpkin seeds or diced green onions.
This soup is:
Warms the Soul
& Perfect for the cold, snowy weather!
If you make this recipe, be sure to comment letting us know and tag us on Instagram #thymeandlove. We’d love to see what you make!
- 2 Tablespoon Olive Oil
- 1 Large Yellow Onion, diced
- 1 Medium Apple, peeled and diced
- 2 Garlic Cloves, minced
- 1-2 Chipotles in Adobo, plus 1-2 Tsp of Sauce
- 1 Tsp Cumin
- 1 Tsp Smoked Paprika
- Pinch of Freshly Grated Nutmeg
- Pinch of Cinnamon
- Salt and Pepper to taste
- 5 Cups Vegetable Broth or Water
- 1½ Pounds Butternut Squash, peeled and chopped
- 1½ Pounds Sweet Potatoes, peeled and chopped
- 1 Pound Carrots, peeled and chopped
- 2 Tsp Pure Maple Syrup
- 1 Tablespoon Orange Juice
- Avocado Slices
- Chopped Cilantro
- Pumpkin Seeds
- Diced Green Onions
- In a large dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion and apples. Saute for 5-6 minutes. Add the garlic and cook for 30 seconds. Add the chipotle peppers, cumin, paprika, nutmeg, cinnamon, salt and pepper to taste. Stir and partially cover. Cook 5-7 minutes.
- Add in the vegetable stock, squash, sweet potatoes, carrots, and maple syrup. Reduce heat to medium-low and partially cover the pot and cook for 30 minutes, or until the vegetables are tender. Either use an immersion blender to puree the soup or let the soup cool a few minutes and carefully transfer the soup in batches to a blender.
- Once blended taste and adjust seasons. Add more salt if needed and if the soup is too spicy add in a touch more maple syrup.
- When ready to serve the soup, add the orange juice. Serve with optional garnishes.