Best 2 Carrot Sweet Potato And Squash Soup Recipes

Carrot, sweet potato, and squash soup is a hearty, flavorful, and nutritious dish that is perfect for a cold day. This soup is packed with vitamins, minerals, and antioxidants, and it can be easily customized to suit your taste. You can make it spicy by adding a pinch of cayenne pepper, or you can add a touch of sweetness by adding a spoonful of honey. You can also add other vegetables to the soup, such as celery, onion, or garlic. This soup is a great way to use up leftover vegetables, and it is also a great way to get your kids to eat their veggies.

The article provides three different recipes for carrot, sweet potato, and squash soup. The first recipe is a classic version of the soup, made with carrots, sweet potatoes, squash, onion, celery, and garlic. The second recipe is a vegan version of the soup, made with almond milk instead of regular milk. The third recipe is a slow-cooker version of the soup, which is perfect for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERNUT SQUASH SWEET POTATO SOUP

Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP

My Spiced Butternut Squash, Sweet Potato, Carrot and Orange Soup image

This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

Provided by coconutty

Categories Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

24 ounces peeled and cubed butternut squash (weighed after peeling)
1 large sweet potato, peeled and cut in 1/2 inch dice (I used one that weighed almost a pound before peeling)
3 small carrots, sliced
1 -2 tablespoon oil
1/2 large onion, chopped
2 -3 garlic cloves, minced
1 1/2 tablespoons minced fresh gingerroot
4 cups chicken broth (I use organic low-sodium)
1/4 teaspoon cinnamon (or more to taste)
1/4 teaspoon nutmeg (or more to taste)
almond milk (I use Almond Breeze unsweetened original or unsweetened vanilla)
fresh ground pepper
salt
fresh orange juice (optional)

Steps:

If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
While the onions are cooking, peel and dice the sweet potato and carrots.
Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
You can sub pumpkin pie spice for the ground spices listed.
Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

Tips:

Choose the right vegetables: For the best flavor and texture, choose vegetables that are in season and at their peak ripeness. Look for carrots, sweet potatoes, and squash that are firm and brightly colored.
Roast the vegetables before adding them to the soup: Roasting the vegetables brings out their natural sweetness and flavor. It also helps to caramelize them slightly, which adds a delicious depth of flavor to the soup.
Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich, flavorful taste.
Don't overcook the soup: The vegetables should be tender but still have a slight bite to them. Overcooked vegetables will become mushy and lose their flavor.
Garnish the soup before serving: A simple garnish can add a pop of color and flavor to the soup. Try sprinkling some chopped fresh herbs, grated Parmesan cheese, or a drizzle of olive oil on top of the soup before serving.

Conclusion:

This carrot, sweet potato, and squash soup is a delicious and healthy way to warm up on a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful soup, give this recipe a try. You won't be disappointed!