Butternut Sweet Potato Carrot Soup topped with Maple Caramelized Onions
Start up the fall season with this delicious Butternut Sweet Potato Carrot Soup topped with Maple Caramelized Onions. This medley of vegetables combined as a soup is a wonderful surprise. Topping off the soup with the maple caramelized onions really pulls in those fall flavors. Add a little extra maple syrup on top and the children will dig in. It is great as a main course or a side dish.
I make this soup every fall and right before Thanksgiving and Christmas. It really has the hardiness that I am looking for in a harvest soup. This brings back the days of pulling the squash from the garden when I was young and putting them in the cold storage in the cellar. I love the fall because of it’s colors but there is also something about fall cool weather and soup. It brings back good memories of our old family farm house and all the smells coming from the kitchen.
Making Butternut Sweet Potato Soup topped with Maple Caramelized Onions
When I make this Butternut Sweet Potato Carrot Soup topped with Maple Caramelized Onions it comes out a little different every time. I do not always measure. This makes cooking fun and an adventure for me because it is a mystery in flavor every time. I have tried to come up with adjustments to this recipe to get it just right. I did a video on YouTube about it but I have made changes since. These are the changes in the recipe below. You can fallow the video to see how it is put together but I think this variation has a little more flavor.
The flavor can change according to your liking for this harvest soup. Being that it is a vegan soup I found that using turmeric and a whole onion really balanced out the flavor more. It gave it more of a chicken base flavoring adding extra richness to it. I found that turmeric and onion can do that when combined together. I like extra cumin and ginger as well. If ginger gives you heart burn then just leave it out. You could substitute a little cinnamon instead.
The caramelized maple onions are perfect with this soup. They go fast as a topper so you might want to double the caramelized onions. If you are looking for this soup to be on the sweeter side than just drizzle some extra maple syrup on top of each bowl before you serve it. Better yet just leave some on the table for everyone to help themselves. I hope you enjoy this Butternut Sweet Potato Carrot Soup topped with Maple Caramelized Onions.
Butternut Sweet Potato Carrot Soup topped with Maple Caramelized Onions
Equipment
- Large sauce pan
- Large frying pan
- Large spoon
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 1 Lg Sweet Potato
- 4 cups Butternut Squash
- 4 Medium Carrots
- 1 Lg Onion
- 4 cups Vegetable Broth
- 2 Tbsp Coconut Oil
- 3 Bay Leaves
- 2 tsp Cumin
- 1¼ tsp Ground Ginger
- 1 tsp Turmeric
- ⅛ tsp Nutmeg
- 2 Tbsp Maple Syrup
- Sea Salt to Taste
Maple Caramelized Onion Topping
- 1 Lg Yellow Onion
- 2 Tbsp Vegan Butter
- 2 Tbsp Maple Syrup
Instructions
- Cut up your sweet potato, butternut squash, carrots and onion into 1 inch chunks. Make sure to have at least 4 cups of butternut squash. If you have a cup extra that is fine.
- In a large heated sauce pan on medium heat add your coconut oil. When the pan is hot add your chopped onion. Toss the onion in the oil to coat it with the oil. Let cook for 2 minutes. Add the rest of the chopped vegetables.
- Add the vegetable broth.
- Add the bay leaves, cumin, ginger, turmeric and nutmeg.
- Cover and let cook for 30 minutes on medium or until all the vegetables are cooked soft. If it boils too hard turn down to medium low.
- After 30 minutes take the bay leaves out. MUST DO THIS!
- Blend the soup mixture with a hand immersion blender or you can put the soup in the standing blender to mix and then transport back into the cooking pot.
- After fully blended add your maple syrup and salt to desired taste.
- Turn heat down low. Check and stir to make sure it is not sticking to the bottom.
Maple Caramelized Onions
- You may want to double this part of the recipe. It goes fast and people like extra.
- Cut yellow onion into thin sliced onion rings.
- Heat large frying pan over medium heat
- Add vegan butter and sliced onion rings.
- Add maple syrup
- Stir and flip onions over slowly for about 10 minutes or until light brown. Make sure not to burn.
- When onions have caramelized to light brown turn off the frying pan.
- Serve the soup with about 1 Tablespoon of onions per top of soup.
- Serve hot