25+ Easy and Delicious Holiday Soups Recipes to Enjoy With Family

The holiday season is a time for warmth, comfort, and sharing good food with loved ones.

One of the best ways to bring people together during this special time is with a hearty bowl of soup.

Whether you’re hosting a large family dinner or enjoying a quiet evening at home, the right soup can be the perfect starter, side dish, or even a main course.

From creamy pumpkin to spicy tomato, the options are endless when it comes to holiday soups.

In this article, we’ve compiled 25+ holiday soup recipes that will not only warm your guests but also add a festive touch to your table.

These soups range from light and refreshing to rich and comforting, with flavors and ingredients inspired by the best of the season.

No matter your taste or dietary needs, you’ll find a soup that’s perfect for your next holiday meal.

25+ Easy and Delicious Holiday Soups Recipes to Enjoy With Family

As the holiday season approaches, it’s the perfect time to experiment with new recipes and share your love for cooking with friends and family.

These 25+ holiday soup recipes offer a wide range of flavors and ingredients to suit any palate, ensuring that your holiday table will be filled with delicious options.

Whether you’re preparing a meal for a crowd or looking for something comforting to enjoy on a chilly evening, these soups will bring the flavors of the season to life.

So, grab your soup pot and start cooking!

Your next holiday gathering is sure to be a hit with these festive, flavorful soups that bring joy to every spoonful.

Creamy Pumpkin Soup

This velvety pumpkin soup is perfect for cozy holiday gatherings. Made with fresh pumpkin, herbs, and a hint of spice, it’s a comforting and rich dish that evokes the warmth of the season. The creamy texture combined with the subtle sweetness of the pumpkin makes it an ideal appetizer for your holiday meals.

Ingredients:

• 1 medium pumpkin (peeled, cubed)
• 1 large onion (diced)
• 2 cloves garlic (minced)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp ground ginger
• 1 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the pumpkin cubes and vegetable broth. Bring to a simmer and cook for 20-25 minutes, until the pumpkin is tender.
3. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches.
4. Stir in heavy cream, ginger, cinnamon, salt, and pepper. Simmer for another 5 minutes.
5. Taste and adjust seasoning if necessary. Garnish with fresh parsley and serve hot.

This creamy pumpkin soup is a delightful starter that is both rich and flavorful. The combination of warm spices like ginger and cinnamon adds depth, while the pumpkin brings a natural sweetness. It’s not only a festive treat but also a great way to enjoy the seasonal bounty of autumn pumpkins. Whether served as an appetizer or a light meal, it will certainly be a holiday favorite.

Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup is a vibrant and hearty dish, perfect for a winter holiday feast. Roasting the squash and carrots enhances their natural sweetness, while the addition of garlic and thyme creates an aromatic flavor profile. This soup is sure to impress guests and warm the soul during cold holiday evenings.

Ingredients:

• 1 medium butternut squash (peeled, cubed)
• 4 large carrots (peeled, sliced)
• 1 large onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the butternut squash and carrot cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 25-30 minutes, or until tender and lightly caramelized.
2. In a large pot, heat a little olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the roasted squash and carrots to the pot, then pour in the vegetable broth. Stir in thyme, salt, and pepper. Bring to a simmer for 10 minutes to let the flavors meld.
4. Using an immersion blender, puree the soup until smooth. For extra creaminess, stir in coconut milk.
5. Taste and adjust seasoning if needed. Serve hot and enjoy!

The roasted butternut squash and carrot soup brings a beautiful balance of sweetness and savory depth. Roasting the vegetables first imparts a caramelized richness that makes this soup incredibly flavorful. Its creamy texture and fragrant thyme notes make it a perfect choice for festive dinners or as a starter to any holiday meal.

Spiced Lentil Soup with Kale

This hearty and nutritious spiced lentil soup is perfect for those looking for a vegetarian or vegan holiday soup option. Packed with protein-rich lentils, fiber-filled kale, and an array of spices, this soup offers both comfort and warmth. The spices provide a festive touch, making it an ideal choice for winter gatherings.

Ingredients:

• 1 cup dried lentils (rinsed)
• 1 bunch kale (stems removed, chopped)
• 1 onion (diced)
• 2 carrots (peeled and diced)
• 3 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and garlic, sautéing for about 5 minutes until softened.
2. Stir in cumin, turmeric, cinnamon, salt, and pepper. Cook for another minute until fragrant.
3. Add the lentils and vegetable broth to the pot, bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped kale and cook for an additional 5 minutes until wilted.
5. Taste and adjust seasoning as needed. Serve with a wedge of lemon for a refreshing burst of acidity.

This spiced lentil soup with kale is the perfect blend of warmth, spice, and nutrition. The hearty lentils provide a satisfying base, while the kale adds freshness and a pop of color. The aromatic spices make this soup festive, filling, and ideal for a holiday gathering, offering a wholesome and flavorful dish that will leave everyone feeling cozy.

Christmas Eve Turkey Soup

This Christmas Eve turkey soup is a fantastic way to use up leftover turkey from your holiday feast. The rich flavors of turkey combined with vegetables and savory herbs make this a heartwarming and festive soup that’s perfect for the day after Christmas. It’s a comforting dish that the whole family will love.

Ingredients:

• 2 cups cooked turkey (shredded)
• 1 medium onion (diced)
• 2 celery stalks (diced)
• 2 carrots (peeled and diced)
• 3 cloves garlic (minced)
• 6 cups turkey or chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup frozen peas
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, and garlic, sautéing until softened, about 5 minutes.
2. Add the shredded turkey, turkey broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in the frozen peas and corn and cook for an additional 5-7 minutes until heated through.
4. Taste and adjust seasoning if necessary. Remove the bay leaf and serve hot.

This Christmas Eve turkey soup is a wonderful way to repurpose your holiday turkey leftovers. The combination of vegetables, turkey, and savory broth creates a satisfying and flavorful soup. It’s an easy, comforting meal that helps you extend the festive spirit and use up any leftover ingredients in the fridge.

Slow Cooker Sweet Potato and Apple Soup

This slow cooker sweet potato and apple soup is a festive and flavorful option for the holidays. The sweet potatoes and apples complement each other beautifully, offering a natural sweetness while the cinnamon and nutmeg bring warmth and spice. This hands-off recipe is perfect for busy holiday days when you want a delicious, healthy meal waiting for you.

Ingredients:

• 3 medium sweet potatoes (peeled and cubed)
• 2 apples (peeled, cored, and chopped)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 1/2 cup coconut milk (optional for extra creaminess)

Instructions:

1. In a slow cooker, combine the sweet potatoes, apples, onion, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper.
2. Cover and cook on low for 6-7 hours or until the sweet potatoes are tender.
3. Using an immersion blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches.
4. Stir in coconut milk for a creamy texture, if desired.
5. Taste and adjust seasoning before serving. Garnish with a sprinkle of cinnamon or fresh herbs, if desired.

This slow cooker sweet potato and apple soup is a perfect holiday dish. The combination of sweet potatoes and apples provides a comforting balance of flavors, while the warm spices create a festive atmosphere. It’s an easy, make-ahead option that allows you to focus on other holiday preparations while still enjoying a delicious meal.

Gingerbread Spiced Carrot Soup

Gingerbread spiced carrot soup offers a unique twist on traditional holiday flavors. The rich, earthy sweetness of carrots paired with the warm spices of gingerbread creates a savory yet subtly sweet soup. Ideal for holiday dinners or as a festive first course, this soup is a cozy and delicious way to celebrate the season.

Ingredients:

• 6 large carrots (peeled and chopped)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1 tbsp maple syrup (optional for added sweetness)
• 1 tbsp olive oil
• Salt and pepper to taste
• Crumbled gingerbread cookies for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing until softened, about 5 minutes.
2. Add the chopped carrots, vegetable broth, cinnamon, ginger, cloves, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the carrots are tender.
3. Use an immersion blender to puree the soup until smooth and creamy, or blend in batches if using a regular blender.
4. Stir in maple syrup for a touch of sweetness, if desired, and taste to adjust seasoning.
5. Serve hot, garnished with crumbled gingerbread cookies for a festive touch.

The gingerbread spiced carrot soup is a sweet yet savory dish that adds a unique twist to your holiday spread. The spices give it a nostalgic warmth, reminiscent of holiday treats like gingerbread cookies. It’s an excellent choice for those looking for a light but flavorful appetizer that captures the essence of the season.

Winter Squash and Leek Soup

This winter squash and leek soup is a luxurious and velvety dish that combines the sweet flavors of roasted squash with the delicate, earthy taste of leeks. Perfect for a holiday gathering, it’s rich, satisfying, and beautifully colored. The addition of fresh thyme and a touch of cream makes this soup ideal for colder months, bringing warmth and comfort to your table.

Ingredients:

• 1 medium winter squash (peeled, cubed)
• 2 leeks (cleaned and sliced)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed winter squash with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. While the squash roasts, heat olive oil in a large pot over medium heat. Add the diced onion, leeks, and garlic, sautéing until softened, about 5-7 minutes.
3. Add the roasted squash to the pot with the sautéed vegetables. Pour in the vegetable broth, thyme, salt, and pepper. Bring to a boil and then simmer for 10 minutes to blend the flavors.
4. Use an immersion blender to blend the soup until smooth, or carefully blend in batches if using a regular blender.
5. Stir in the heavy cream and adjust the seasoning to taste. Garnish with fresh thyme sprigs before serving.

This winter squash and leek soup is a true celebration of winter vegetables. The roasted squash brings a natural sweetness that pairs beautifully with the savory leeks. The soup’s smooth texture and rich flavor make it a wonderful addition to any holiday table, offering a comforting and festive option for all your guests.

Roasted Tomato and Basil Soup

Roasted tomato and basil soup is a classic comfort food with a seasonal twist. Roasting the tomatoes enhances their natural sweetness, while the basil adds a refreshing herbal note. This soup is perfect for a holiday lunch or as a starter for a more elaborate meal, providing a balance of rich tomato flavor and bright, herby freshness.

Ingredients:

• 8 ripe tomatoes (halved)
• 1 onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 cup fresh basil leaves (plus extra for garnish)
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup heavy cream (optional for creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and roast for 25-30 minutes, until the tomatoes are softened and caramelized.
2. In a large pot, heat a bit of olive oil over medium heat. Add the diced onion and garlic, cooking until softened and fragrant, about 5 minutes.
3. Add the roasted tomatoes (including juices) to the pot along with the vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
4. Add the fresh basil leaves, stirring to combine. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend less.
5. Stir in heavy cream if desired for a creamier texture, and taste to adjust seasoning. Serve hot, garnished with fresh basil.

This roasted tomato and basil soup is a nostalgic, yet elevated dish perfect for holiday meals. The roasting of the tomatoes deepens their flavor, while the basil provides a burst of freshness. Its bright red color and comforting texture make it a festive and satisfying choice for any holiday gathering.

Spicy Roasted Red Pepper and Sweet Corn Soup

This spicy roasted red pepper and sweet corn soup is the perfect balance of smoky, sweet, and spicy flavors. Roasting the peppers brings out their natural smokiness, while the sweet corn adds a touch of sweetness to complement the heat. The spiciness of this soup can be adjusted, making it a versatile dish for both spice lovers and those who prefer a milder kick.

Ingredients:

• 4 large red bell peppers (halved, seeds removed)
• 2 cups frozen corn kernels (or fresh corn)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 4 cups vegetable broth
• 1-2 tsp chili flakes (adjust for spice level)
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved red peppers on a baking sheet and roast for 20-25 minutes, until the skin is charred and blistered. Remove from the oven and let them cool slightly before peeling off the skins.
2. While the peppers roast, heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant, about 5 minutes.
3. Peel the roasted peppers and chop them into pieces. Add the peppers to the pot along with the corn kernels, vegetable broth, chili flakes, cumin, salt, and pepper. Bring to a boil, then reduce to a simmer for 10-15 minutes.
4. Use an immersion blender to puree the soup until smooth, or blend in batches if using a regular blender.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro for a touch of brightness.

This spicy roasted red pepper and sweet corn soup is a festive, vibrant dish that stands out for its smoky depth and balance of flavors. The roasted peppers provide a rich base, while the corn adds sweetness, making it an ideal choice for those who like a little heat during the holiday season. It’s a great option for a bold starter that’s sure to impress your guests.

Sweet Potato, Pear, and Ginger Soup

This sweet potato, pear, and ginger soup is a perfect combination of sweet, savory, and spicy flavors, ideal for a festive holiday meal. The sweet potatoes provide a creamy base, while the pears add a delicate sweetness, complemented by the warmth of fresh ginger. This soup is both refreshing and comforting, making it a wonderful choice for a holiday appetizer or side dish.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 2 ripe pears (peeled, cored, and chopped)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 1-inch piece fresh ginger (grated)
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onion and garlic, cooking until softened, about 5 minutes.
2. Add the cubed sweet potatoes, pears, grated ginger, cinnamon, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. For extra richness, stir in coconut milk.
5. Taste and adjust seasoning if needed. Serve hot, garnished with a sprinkle of cinnamon or fresh herbs.

This sweet potato, pear, and ginger soup offers a perfect blend of flavors that captures the essence of the holiday season. The sweet potatoes and pears complement each other beautifully, while the ginger adds a delightful warmth. It’s a comforting and unique dish that will surely be a crowd-pleaser at any holiday gathering.

Roasted Beet and Orange Soup

This roasted beet and orange soup is an elegant and vibrant dish that makes a bold statement on your holiday table. The earthy flavor of roasted beets is balanced by the sweet, citrusy tang of oranges, while a hint of balsamic vinegar adds depth. This soup is as visually stunning as it is flavorful, offering a refreshing yet hearty option for your holiday meal.

Ingredients:

• 4 medium beets (peeled and cubed)
• 2 large oranges (zested and juiced)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or mint for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the beets are roasting, heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted beets to the pot along with vegetable broth, balsamic vinegar, and orange zest and juice. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
4. Use an immersion blender to blend the soup until smooth and creamy. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh parsley or mint for a pop of color and flavor.

The roasted beet and orange soup is a beautifully unique addition to your holiday menu. The earthy sweetness of the beets pairs wonderfully with the bright citrusy tang of oranges, creating a refreshing, vibrant dish. It’s a great choice for anyone seeking a visually striking and flavorful soup to complement their holiday feast.

Cranberry and Apple Soup

This cranberry and apple soup brings together the tartness of fresh cranberries and the sweetness of apples, creating a beautiful balance of flavors. With warming spices like cinnamon and cloves, this soup is perfect for holiday gatherings. It can be served as a first course or even as a light and refreshing appetizer during the holiday season.

Ingredients:

• 1 cup fresh cranberries (or frozen)
• 2 large apples (peeled, cored, and chopped)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh rosemary or thyme for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
2. Add the cranberries, chopped apples, cinnamon, cloves, salt, and pepper. Stir to combine, and cook for 2-3 minutes to bring out the flavors.
3. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until the apples and cranberries are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh rosemary or thyme.

The cranberry and apple soup is a unique and festive option that combines the sweet and tart flavors of the holiday season. The cranberries give it a sharp, refreshing edge, while the apples bring sweetness and balance. This soup is perfect for anyone looking to add a twist to their holiday menu with something vibrant, flavorful, and seasonal.

Mushroom and Herb Soup

This mushroom and herb soup is a rich, earthy, and comforting dish that is perfect for a cozy holiday meal. The mushrooms provide a deep, umami flavor, while the blend of fresh herbs like thyme and rosemary adds a lovely fragrance. It’s a simple yet elegant soup that can be served as a starter or a main dish for vegetarian guests.

Ingredients:

• 2 cups fresh mushrooms (sliced, such as cremini or button)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 tbsp fresh)
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
2. Add the sliced mushrooms to the pot and cook until they release their moisture and become golden, about 10 minutes.
3. Add the vegetable broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for 15 minutes to blend the flavors.
4. Use an immersion blender to blend the soup until smooth, or blend in batches if using a regular blender.
5. If desired, stir in heavy cream for added richness and adjust the seasoning.
6. Serve hot, garnished with fresh parsley for a burst of color.

This mushroom and herb soup is a rich and flavorful dish that perfectly balances the savory taste of mushrooms with the aromatic herbs. It’s a great addition to any holiday menu, especially for those looking for a comforting vegetarian option. The creaminess and depth of flavor make it a crowd-pleasing favorite.

Pumpkin and Sage Soup

Pumpkin and sage soup is a warming and velvety dish that embodies the flavors of the fall and winter holidays. The sweetness of the pumpkin is complemented by the earthy aroma of sage, creating a soup that’s both comforting and festive. It’s an easy recipe with a touch of elegance, making it a perfect choice for a holiday meal.

Ingredients:

• 4 cups pumpkin puree (or roasted pumpkin)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 2 tbsp fresh sage (finely chopped, or 1 tbsp dried sage)
• 1 tbsp olive oil
• 1/2 tsp ground nutmeg
• 1/2 cup heavy cream (optional for creaminess)
• Salt and pepper to taste
• Roasted pumpkin seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
2. Add the pumpkin puree, vegetable broth, sage, nutmeg, salt, and pepper. Stir to combine and bring to a boil.
3. Reduce heat and simmer for 15-20 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Stir in heavy cream for added richness, if desired, and taste to adjust seasoning.
6. Serve hot, garnished with roasted pumpkin seeds for added crunch.

This pumpkin and sage soup is a perfect blend of comforting flavors, with the smooth pumpkin base enhanced by the warm aroma of sage. It’s an excellent choice for a holiday meal, offering a creamy and festive start to your dinner or a satisfying bowl of warmth on a cold winter day.

Butternut Squash and Carrot Soup

Butternut squash and carrot soup is a vibrant, naturally sweet soup that combines the creamy texture of squash with the bright flavor of carrots. The addition of ginger and cinnamon adds a festive, spiced warmth to the soup, making it perfect for the holiday season. It’s a healthy and flavorful option for any holiday meal, offering both sweetness and savory depth.

Ingredients:

• 2 cups butternut squash (peeled and cubed)
• 2 large carrots (peeled and chopped)
• 1 medium onion (diced)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1-inch piece fresh ginger (grated)
• 1/2 tsp ground cinnamon
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup coconut milk (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped butternut squash, carrots, ginger, cinnamon, salt, and pepper to the pot. Stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes until the squash and carrots are tender.
4. Use an immersion blender to blend the soup until smooth and creamy, or blend in batches using a regular blender.
5. Stir in coconut milk for a creamy texture, if desired, and taste to adjust seasoning.
6. Serve hot, garnished with a sprinkle of cinnamon or fresh herbs for a festive touch.

This butternut squash and carrot soup is a wonderfully comforting dish that combines seasonal vegetables with warm spices to create a perfect holiday starter. The combination of sweet squash and carrots, with the added depth of ginger and cinnamon, offers a delicious and warming soup for your festive meal.

Note: More recipes are coming soon!