Winter Squash & Japanese Sweet Potato Comfort Soup

Comfort food that HEALS.

This Winter Squash & Japanese Sweet Potato Comfort Soup is more than a cozy bowl — it’s functional nourishment.
Rooted in fiber-rich vegetables and anti-inflammatory spices, each ingredient supports digestion, balanced blood sugar, and a calm gut lining. Coconut milk adds creamy texture and healthy fats to support nutrient absorption, while garlic and ginger bring powerful immune and microbial benefits.

You can make this soup two ways:
Option A lets you sear and simmer for a deeper, savory flavor, while Option B oven-roasts the vegetables for caramelized sweetness and richer complexity. Both versions blend into a velvety, vibrant soup that feels like warmth from the inside out.

Top with pomegranates, pumpkin seeds, and fresh herbs for added crunch, antioxidants, and color.

Comforting, nourishing, and deeply gut-supportive — this one belongs in your weekly rotation.

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Ingredients

1 medium Japanese sweet potato, chopped

1½ cups winter squash, chopped (butternut, kabocha, or delicata)

2 medium carrots, chopped

2–3 cloves garlic, minced

1–2 tbsp fresh ginger, minced or grated

1 can coconut milk

Vegetable broth (optional — used only in Option A)

Avocado oil (optional)

Onions (optional — for searing)

Spices

Salt

Black pepper

Cumin

Turmeric

Paprika

Optional Toppings: Cilantro or parsley, Pomegranates, Pumpkin seeds

Instructions

Option A — Sear the onions

1. Heat a little avocado oil in a pot.

2. Add the onions and sear until softened and lightly browned.

3. Add the chopped Japanese sweet potato, winter squash, and carrots to the pot.

4. Add the spices (salt, pepper, cumin, turmeric, paprika).

5. Add vegetable broth and simmer until the vegetables begin to soften.

6. Add the coconut milk and simmer a few more minutes.

7. Add garlic and ginger at the end.

8. Blend until smooth.

Option B — Oven-roast the vegetables

1. Place the chopped Japanese sweet potato, winter squash, and carrots on a baking sheet.

2. Roast at 420°F for 20 minutes.

3. Transfer roasted vegetables to a pot.

4. Add the spices.

5. Add the coconut milk (no broth needed).

6. Add garlic and ginger at the end.

7. Blend with an immersion blender until smooth.

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