A warm and hearty soup is one of the greatest pleasures of autumn and winter. Store-bought soups don’t necessarily taste horrible, but most of them come in cans lined with BPA (a hormone disruptor that’s been linked to obesity and other health problems), or they are loaded with sodium. And even though they may not taste bad, they certainly don’t taste as good or seem as filling as homemade soups, probably because homemade soups are typically made with whole foods.
This butternut squash, sweet potato, and carrot soup is a recipe I adapted from the Barefoot Contessa and is super easy to make. Not only is it delicious, but it’s also loaded with beta-carotene, fiber, potassium, folate, vitamin A, vitamin K, and vitamin B6, all very important for keeping your body’s systems functioning properly.
