![](https://cdn.statically.io/img/www.allrecipes.com/thmb/4MSh7LzU2TciVVfssI8n9DvdY6E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7186621-dc238b3ea3ec4ab29e1bf5544715a8a1.jpg)
Ingredients
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1 large sweet potato
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1 small pumpkin or buttercup squash, peeled and cut into 1-inch cubes (4 cups)
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3 large carrots, peeled and cut in half
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2 large red onions, halved
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¼ cup cold-pressed extra-virgin olive oil
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1 teaspoon flaked sea salt, or to taste
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½ teaspoon ground allspice
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1 pinch ground white pepper
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1 teaspoon ground nutmeg
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground ginger
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1 pinch ground black pepper
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4 cups chicken stock
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2 (13.5 ounce) cans coconut milk
Directions
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Preheat oven to 350 degrees F (175 degrees C). Wrap sweet potato in aluminum foil; place on an oven-safe dish to catch drips.
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Bake in the preheated oven until soft, about 45 minutes.
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While the sweet potato is roasting, place pumpkin, carrots, and onions on a baking pan. Brush with olive oil; sprinkle with salt, allspice, and white pepper.
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Bake in the preheated oven until soft, 30 to 40 minutes.
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Peel the sweet potato and squash when cool enough to handle. Transfer to a large saucepan; add carrots, onions, nutmeg, cumin, coriander, ginger, salt, and pepper. Stir in chicken stock and coconut milk. Bring soup to a boil; reduce heat and simmer until fragrant, about 20 minutes. Remove from heat.
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Puree soup using an immersion blender until smooth.
Recipe Tips
For a vegetarian option, use Masse chicken-style stock, which is a vegetable-based stock.
If using a countertop blender to blend the soup, let it cool before blending, and do not blend more than a cup or two at a time, as it will spill out the top.
You can substitute butternut squash for the pumpkin if you prefer.
Nutrition Facts (per serving)
357 | Calories |
28g | Fat |
25g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 357 | |
% Daily Value * | |
Total Fat 28g | 36% |
Saturated Fat 19g | 97% |
Cholesterol 3mg | 1% |
Sodium 867mg | 38% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 5g | 17% |
Total Sugars 7g | |
Protein 5g | 10% |
Vitamin C 12mg | 13% |
Calcium 71mg | 5% |
Iron 7mg | 39% |
Potassium 750mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.