Butternut Sweet Potato Soup Recipe

Name: Butternut Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups butternut squash, diced (you can also used canned); 1 large sweet potato, peeled and diced; 2 medium carrots, peeled & chopped roughly; 1/2 cup white onion, diced; 2 tablespoons minced garlic; 1 tablespoon minced ginger; 2 tablespoons extra virgin olive oil; 4 cups gluten free, low sodium vegetable broth; 1/4 cup unsweetened almond milk; 1/4 teaspoon cayenne pepper; 1/4 teaspoon ground nutmeg; salt & pepper to taste

Servings: persons

5 cups butternut squash, diced (you can also used canned)
1 large sweet potato, peeled and diced
2 medium carrots, peeled & chopped roughly
1/2 cup white onion, diced
2 tablespoons minced garlic
1 tablespoon minced ginger
2 tablespoons extra virgin olive oil
4 cups gluten free, low sodium vegetable broth
1/4 cup unsweetened almond milk
1/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
salt & pepper to taste

1
Preheat oven 425 degrees
2
Place carrots, butternut squash (if not using canned) & sweet potato on a baking sheet lined with parchment paper & spray with nonstick cooking spray
3
Roast veggies 40 minutes until tender
4
Remove veggies from the oven & place in a blender or food processor with almond milk
5
Puree the veggies until smooth
6
Heat a large pot over medium heat
7
Add extra virgin olive oil, garlic, ginger & onions
8
Saute a few minutes until onions are tender
9
Add veggie puree, vegetable broth & spices to the pot
10
Bring to a boil then cover & simmer for 20 minutes
11
Serve immediately with optional toppings: nonfat Greek yogurt & sesame seeds as desired
12
Refrigerate up to one week or freeze up to a month

2266

kcal

Calories

245

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 cups butternut squash, diced (you can also used canned), 1 large sweet potato, peeled and diced, 2 medium carrots, peeled & chopped roughly, 1/2 cup white onion, diced, and more.

Yes, Butternut Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Sweet Potato Soup

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