Butternut Squash & Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 slices center-cut bacon, chopped1 large leek (2 cups), white and light green parts only, chopped2 pounds butternut squash, peeled, seeded and chopped1 pound sweet potatoes, peeled and chopped1 pear, peeled, cored and chopped2 carrots, chopped, 1/2 cup1 teaspoon chopped fresh thyme1/8 teaspoon ground nutmeg4 cups lower-sodium, fat-free chicken broth1/2 cup light cream1/4 teaspoon salt1/8 teaspoon ground black pepper
1. Heat large saucepan over medium-high heat. Add bacon and cook until crisp, 5 to 6 minutes. Stir in the leeks and cook until they start to soften, 2 to 3 minutes. Add the squash, sweet potatoes, pear, carrots and thyme; cook, stirring occasionally, until the veggies are slightly softened, about 10 minutes. Stir in nutmeg and cook for 30 seconds. Pour in the broth; bring to a boil, reduce heat to medium-low, cover and simmer until veggies are tender, about 30 minutes. Remove from saucepan and cool for 10 minutes.
2. Transfer soup, in batches, to a blender and puree. Return soup to saucepan over medium heat. Stir in the cream, salt and pepper and heat until hot. Divide soup among 8 bowls and garnish with chopped pear (optional).
Serving Size: 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BETTERWITHOUT.
2. Transfer soup, in batches, to a blender and puree. Return soup to saucepan over medium heat. Stir in the cream, salt and pepper and heat until hot. Divide soup among 8 bowls and garnish with chopped pear (optional).
Serving Size: 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user BETTERWITHOUT.
Nutritional Info Amount Per Serving
- Calories: 169.4
- Total Fat: 4.4 g
- Cholesterol: 11.9 mg
- Sodium: 233.9 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 6.2 g
- Protein: 3.8 g
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