Butternut & Sweet Potato Winter Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 cups diced 1-2" cubes, Butternut Squash, fresh2 cups diced 1-2" cubes, Sweet Potato (Yams), fresh1 medium yellow onion, diced3 cloves garlic, diced2 medium carrots, diced4 tbsp fresh parsley, finely chopped, (or 2 tbsp dry)4 cups vegetable broth1 tbsp olive oilblack pepper, to tastenutmeg, to taste2 slices lean cooked bacon, chopped (optional)
In soup pot on medium heat add olive oil, onion, garlic, carrot, cook until softened 5-10 minutes. Add vegetable broth, diced squash, diced sweet potato and bring to a boil and simmer for 10 minutes until softened.
Blend in pot with hand held blender or remove from heat and cool 10 minutes before pouring into a blender or food processor to blend and add back to pot.
Add finely chopped parsley (can use dry parsley if you don't have fresh but cut amount it half) and chopped cooked bacon (optional) it adds a savory element. Add pepper and nutmeg to taste. If your vegetable broth is the low sodium type you many need to add salt to taste too. Serve hot with crusty bread.
Serving Size: Makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SIERRA104.
Blend in pot with hand held blender or remove from heat and cool 10 minutes before pouring into a blender or food processor to blend and add back to pot.
Add finely chopped parsley (can use dry parsley if you don't have fresh but cut amount it half) and chopped cooked bacon (optional) it adds a savory element. Add pepper and nutmeg to taste. If your vegetable broth is the low sodium type you many need to add salt to taste too. Serve hot with crusty bread.
Serving Size: Makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SIERRA104.
Nutritional Info Amount Per Serving
- Calories: 163.3
- Total Fat: 3.7 g
- Cholesterol: 1.8 mg
- Sodium: 691.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 6.5 g
- Protein: 3.2 g
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