Butternut Carrot Sweet Potato Soup

Gluten Free & Vegan 


  • 1 small to medium butternut squash, peeled seeded and cubed
  • 3 to 4 carrots, peeled and diced
  • 1 sweet potato, cubed
  • 1 tablespoon grass-fed butter or coconut oil
  • 1 medium sweet onion
  • 1/2 tablespoon fresh ginger, minced
  • 1/2 tablespoon garlic, minced
  • 1 quart low sodium organic chicken broth or veggie
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • salt and pepper to taste


Step 1 – Cut butternut squash, carrots, and sweet potato into 1-inch even sized cubes.

Step 2 – Heat a large pot or dutch oven over medium heat.  When hot add butter or coconut oil and once melted, add onions.  Saute onions until tender.

Step 3 – Add in squash, carrots, sweet potatoes, ginger, garlic, and chicken stock and bring to a simmer, cooking until squash is tender (about 15 to 20 minutes).

Step 4 – Carefully add mixture to a blender or food processor and puree.

Step 5 – Once puréed, add content back to pot and stir in cinnamon, nutmeg, salt, and pepper.