Hearty Butternut-Sweet Potato Harvest Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 159.5
  • Total Fat: 2.8 g
  • Cholesterol: 8.7 mg
  • Sodium: 751.8 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 4.3 g
  • Protein: 34.4 g

View full nutritional breakdown of Hearty Butternut-Sweet Potato Harvest Soup calories by ingredient
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YUMMO!!! Perfect for those chilly days! YUMMO!!! Perfect for those chilly days!
Number of Servings: 6


    1 cup sweet potato, cubed
    2 cups butternut, buttercup or kabocha squash, cubed
    .5 cup carrots, diced
    1 cup sweet onion, diced
    .33 cup celery, diced
    1 tsp ground ginger
    1 tbsp ground cinnamon
    1.5 tbsp tomato paste
    4 cups vegetable broth
    .25 cup brown sugar, packed
    1 cup fat free half and half
    2 tbsp light butter, salted


Bake sweet potato and scoop the meat out of the skin. Set aside.

Slice squash in half, and roast for 45-60 minutes at 400 degrees.

About 15 minutes before the butternut squash is done, add butter, onions, carrots, celery to a large stock pot and saute until translucent. Add the ginger, cinnamon, tomato paste and brown sugar. Heat over low heat until sugar is dissolved. Add the vegetable stock and bring to a boil. When the squash is tender, scoop out all of the flesh and add to the pot along with the sweet potato. Then add the half & half and bring to a boil. Lower heat and simmer for 10 minutes.

Remove the vegetables from the pot and blend until you have a consistency you like. Return to the pot. Add salt and pepper to taste and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user KKIRKEMO.

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