Squash Carrot Sweet Potato Soup 3c=1 serving

Name: Squash Carrot Sweet Potato Soup 3c=1 serving Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 11
Ingredients: 1250 grams Butternut Squash; 400 grams Carrots raw; 350 gram(s) Baked Sweet Potato (1 sm = 60g 1 md = 114g 1 lg = 180g); 4 stalk large (11-12 long) Celery raw; 50 grams Onions raw; 1 tsp Coriander seed; 1 tsp Cumin seed; 1 tsp Nutmeg ground; 2 serving kitchen bsics vegetable stock (by WCOLWELL); 3 clove Garlic; 4 serving Blue Diamond Unsweetened Almond Breeze Almond Coconut; 2000 mL Water tap; 3 tbsp Olive Oil

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 11

Ingredients

1250 grams Butternut Squash 400 grams Carrots, raw 350 gram(s) Baked Sweet Potato (1 sm = 60g, 1 md = 114g, 1 lg = 180g) 4 stalk, large (11"-12" long) Celery, raw 50 grams Onions, raw 1 tsp Coriander seed 1 tsp Cumin seed 1 tsp Nutmeg, ground 2 serving kitchen bsics vegetable stock (by WCOLWELL) 3 clove Garlic 4 serving Blue Diamond Unsweetened Almond Breeze Almond Coconut 2000 mL Water, tap 3 tbsp Olive Oil

Directions

Roast sweet potato, and squash at 200C until soft. Saute onions, celery and carrots in large stockpot. Add spices. Add broth and milk and roasted vegetables. Blend with hand blender until smooth. Add salt and pepper to taste. Top with fresh coriander and sour cream if desired.

Serving Size:�Makes 11 - 3 cup servings

Servings Per Recipe: 11

Nutritional Info Amount Per Serving