Butternut squash, carrot, and sweet potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Onions, raw, 1 large Olive Oil, 2 tbsp Carrots, raw, 1.5 cup, chopped Garlic, 4 tsp Butternut Squash, chopped and peeled, 32 ozButter, unsalted, .5 stick Chicken Broth, 4 cupsPaprika, 1 tbsp Curry powder, 1 tbsp Salt, 1 tbsp Pepper, black, 1 tsp Sweet potato, 1 cup, cubed*Horizon Organic Fat Free Yogurt, Plain, 1 cup (remove)
Saute onion, garlic, and carrots in olive oil until tender.
Add in all other ingredients except the yogurt and simmer until tender.
When soup mixture has cooled slightly, add in yogurt.
Blend in batches. Serve.
Number of Servings: 9
Recipe submitted by SparkPeople user JENNN625.
Add in all other ingredients except the yogurt and simmer until tender.
When soup mixture has cooled slightly, add in yogurt.
Blend in batches. Serve.
Number of Servings: 9
Recipe submitted by SparkPeople user JENNN625.
Nutritional Info Amount Per Serving
- Calories: 166.2
- Total Fat: 8.8 g
- Cholesterol: 16.6 mg
- Sodium: 1,242.6 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 4.9 g
- Protein: 3.5 g
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