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Vegan Winter Squash, Sweet Potato & Carrots Soup

30 minutes

6 Servings

Soup has not only nutritional benefits but also gives psychological comfort in the dark winter times. This recipe will remind you how deliciously and sweet the soup can be. This is another recipe from my vegan Thanksgiving dinner menu.

Vegan Winter Squash, Sweet Potato & Carrots Soup
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  • 1 medium-size onion

  • 1-inch fresh ginger

  • 6 cloves garlic

  • 1 Tsp dried cilantro

  • 1 Tsp cinnamon

  • 1 Tsp dried thyme

  • 1 Tsp salt

  • 1/2 winter squash (I used spaghetti squash)

  • 12 medium-size carrots

  • 1 sweet potato

  • 1 leek

  • 2 Tbsp olive oil for cooking

  • 1 letter of water

  • A bunch of fresh herbs (I used some dill & cilantro)

  • 2 Tbsp of coconut milk/cream

For pumpkin roasting dressing:

  • 3 Tbsp olive oil

  • 1 Tbsp dried dill

  • A good pinch of salt

  • 1 Tbsp apple cider vinegar

Tools needed:

  • Cooking pot

  • Blender


  • A pinch of fresh herbs


  • Peel and dice the onion. Grate fresh ginger with the grater. Add them into one bowl.

  • Mince the garlic on top. Add thyme, cinnamon, salt, dried cilantro. Put it aside for a moment.

  • Cut the squash into pieces, remove the root and seeds. Add the cut squash into the water and boil for a couple of minutes until it softens.

  • Wash and cut the carrots. Cut carrots into 1 cm slices.

  • Peel the sweet potato and cut it into wedges.

  • Cut the leek into slices. Remove the roots.

  • Once the squash is ready, just remove the skin and put it into the bowl.

  • Heat up the boiling pan. Add olive oil & transfer onion and garlic mixture into the pan. Let it sweat for a couple of minutes. Add just a little bit of water so it does not burn but continue to steam. Add sweet potatoes and carrots on top. Add the water, mix it all together.

  • After 20 minutes add the leek and pumpkin. Close the lid and cook it for another 10 minutes.

  • For the last 2 minutes add the bunch of vegetables and close the lid again.

  • Take the pot from heat and let it cool down for a minute.

  • Take the blender and process the mixture until it is smooth. Then add the coconut milk and mix it until the color is even.

  • Serve it in the bowl and decore it with some fresh herbs.

  • You can store the soup in the fridge for up to 7 days or in the freeze for up to 3 months.

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!



Use the blender to process all the vegetables in the pot.

You can use any winter squash or pumpkin for this recipe.

Be careful when removing the root of the squash and seeds. Try to do it gently and don't cut yourself.

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