Butternut Sweet Potato Soup
Butternut Sweet Potato Soup is a comforting, veggie packed soup. A butternut squash soup made low calorie, gluten free, Paleo and Vegan! A healthy and delicious bowl of veggie packed goodness! Gluten Free + Paleo + Low Calorie + Vegan
Prep Time16 minutes mins
Cook Time1 hour hr 5 minutes mins
Total Time1 hour hr 21 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 5 cups
Calories: 190kcal
Preheat oven 425 F. Place carrots, butternut squash and sweet potato on a baking sheet lined with parchment paper and spray with avocado spray. Roast the veggies 40 minutes or until tender.
Remove the veggies from the oven and cool briefly before placing in a high-speed blender or food processor with the almond milk. Puree the veggies until smooth. Set aside. Heat a large pot over medium heat on the stovetop. Add the extra virgin olive oil, garlic, ginger and onions.
Sauté a 2-3 minutes until the onions are tender then add the veggie puree, vegetable broth and spices to the pot. Bring to a boil then cover then simmer for 20 minutes.
Serve immediately or store in the refrigerator up to 5 days or in the freezer up to 3 months.
- Each serving is about 2 cups. This may vary depending on the size of your veggies.
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Serving: 1cup | Calories: 190kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 819mg | Potassium: 777mg | Fiber: 5g | Sugar: 8g | Vitamin A: 25809IU | Vitamin C: 33mg | Calcium: 109mg | Iron: 2mg