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
Servings: 5 cups
Ingredients
- 5 cups butternut squash diced
- 1 sweet potato peeled & diced
- 2 carrots diced
- 1/2 white onion diced
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons extra virgin olive oil
- 4 cups low sodium vegetable broth
- 1/4 cup unsweetened almond milk or milk of choice
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- Salt and pepper
Instructions
- 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.
Video
Notes
- Each serving is about 2 cups. This may vary depending on the size of your veggies.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- If you enjoy this recipe, check out my cookbook for more delicious recipes!
Nutrition
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