- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 85.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 388.0 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 4.1 g
- Protein: 1.6 g
Butternut Squash and Sweet Potato Soup (DF)Submitted by: MYUTMOST4HIM
IntroductionDaniel Fast friendly Daniel Fast friendly
1/2 Tbsp olive oil
1/2 cup onion chopped
2 cups Vegetable Broth
2 cups water
1 pound butternut squash peeled and cubed
1 pound sweet potatoes peeled and cubed
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp allspice
1/8 tsp cinnamon
1/8 tsp nutmeg
If you prefer a chunkier version then puse the veggies instead of puree.
You can use leeks instead of onions (light and green parts only).
Cook onions till soft and translucent.
Add Water and broth and remaining ingredients.
Bring to a boil.
Reduce heat, simmer and cover @ 30 minutes or until vegetables are tender.
Remove Vegetables with a slotted spoon and place in a food processor or blender and puree.
IMPORTANT : If using a blender, only fill half full or the heat could "POP" the lid.
Place puree into a smaller saucepan and heat @ 10 minutes before serving.
Serving Size: makes 6 servings - 1 cup each