Soup of butternut squash, sweet potatoes & carrots

Name: Soup of butternut squash, sweet potatoes & carrots Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: Butternut Squash 445 grams; Sweet potato 1 sweetpotato 5 long; Carrots raw 200 grams; Vegetable Broth 4 cup; Rosemary 2 tsp; Olive Oil 1 1tsp

Minutes to Prepare: 10
Minutes to Cook: 25

Number of Servings: 8

Ingredients

Butternut Squash, 445 grams Sweet potato, 1 sweetpotato, 5" long Carrots, raw, 200 grams Vegetable Broth, 4 cup Rosemary, 2 tsp Olive Oil, 1 1tsp

Directions

Heat olive oil in a pot, in the meantime peel the butternut squash, sweet potato and carrots, cut in cubes. Add everything into the pot, reduce heat to medium and let the vegetable roast for abt. 5 minutes. I don't use ground rosemary but a branch which I just add to the vegetable to get a roast. It is easily removed before blending the soup. Add the vegetable broth - best to be heated in the microwave before adding it. Let the soup simmer for abt. 15-20 minutes til the vegetables are tender enough to pur�e. I use an immersion blender. If needed add some broth during the blending process.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BARBARASCH.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 62.0
Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 489.7 mg
Total Carbs: 13.6 g
Dietary Fiber: 2.8 g
Protein: 1.0 g

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