Spicy Sweet Potato, Butternut Squash and Carrot soup

Name: Spicy Sweet Potato, Butternut Squash and Carrot soup Recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 10
Ingredients: Vegetable Broth 4 cup (8 fl oz) (remove); Garlic 3 cloves (remove); Onions raw 1 cup chopped (remove); *Cumin seed 1 tbsp (remove); Cinnamon ground 3 tbsp (remove); Ginger Root 2 tsp (remove); Curry powder 1 tbsp (remove); Pepper red or cayenne 1 tbsp (remove); Celery raw 1 cup diced (remove); Nutmeg ground 1 tbsp (remove); Half and Half Cream 1.5 cup (remove); Sweet potato 5 cup cubes (remove); Brown Sugar .25 cup packed (remove); Carrots raw 1 cup chopped (remove); Olive Oil .25 cup (remove)

Minutes to Prepare: 20
Minutes to Cook: 180

Number of Servings: 10

Ingredients

Vegetable Broth, 4 cup (8 fl oz) (remove)Garlic, 3 cloves (remove)Onions, raw, 1 cup, chopped (remove)*Cumin seed, 1 tbsp (remove)Cinnamon, ground, 3 tbsp (remove)Ginger Root, 2 tsp (remove)Curry powder, 1 tbsp (remove)Pepper, red or cayenne, 1 tbsp (remove)Celery, raw, 1 cup, diced (remove)Nutmeg, ground, 1 tbsp (remove)Half and Half Cream, 1.5 cup (remove)Sweet potato, 5 cup, cubes (remove)Brown Sugar, .25 cup, packed (remove)Carrots, raw, 1 cup, chopped (remove)Olive Oil, .25 cup (remove)

Directions

Bake squash and sweet potatoes for 2 hours at 350 degrees. In a pot, add oil. Add onions,garlic, ginger, and cumin seeds. Add carrots. Cook until tender. Scoop the flesh out of the sweet potatoes and squash. Add remaining seasonings. Blend mixture in a blender or food processor until smooth. Pour back into pot. Add half and half.

Serving Size:�Makes 10 1-cup servings

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 247.4
Total Fat: 12.2 g
Cholesterol: 17.9 mg
Sodium: 438.7 mg
Total Carbs: 35.9 g
Dietary Fiber: 6.8 g
Protein: 3.9 g

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