Gather Your Ingredients:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 sweet potato, peeled and cubed
- 1 butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1/2 cup coconut milk or heavy cream
- Salt, pepper, and a pinch of cinnamon and nutmeg
Cook the Veggies: In a large pot, heat the olive oil. Sauté the onion and garlic until softened. Add the carrots, sweet potato, and butternut squash, cooking until they start to soften and get a bit golden.
Simmer: Pour in the vegetable broth, add the spices, and bring to a boil. Reduce heat and let it simmer for about 20-25 minutes, until the veggies are tender.
Blend It Up: Use an immersion blender (or carefully transfer to a blender in batches) to blend until smooth and creamy. Stir in the coconut milk or heavy cream for that extra touch of richness.
Serve and Garnish: Ladle into bowls and top with a sprinkle of roasted pumpkin seeds, a drizzle of cream, and a dash of fresh herbs.
Get cozy, take a sip, and let those fall colors warm you from the inside out!
