Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 pounds butternut squash, peeled and cubed
- 3 large carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 6 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons maple syrup (optional)
- Fresh herbs for garnish (thyme, sage, or chives)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the cubed butternut squash, sliced carrots, and cubed sweet potatoes to the pot. Pour in the vegetable broth, making sure all vegetables are covered.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes. The vegetables should be fork-tender when done.
- Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Stir in the thyme, sage, smoked paprika, and cinnamon. Season generously with salt and pepper to taste.
- Add the heavy cream or coconut milk and maple syrup if using. Stir well and taste for seasoning adjustments.
- Return to low heat for 2-3 minutes to warm through. Ladle into bowls and garnish with fresh herbs.
- Serve immediately with crusty bread, crackers, or a simple salad. This soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
