Butternut, Sweet Potato, Parsnip Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 142.1
  • Total Fat: 0.5 g
  • Cholesterol: 0.9 mg
  • Sodium: 426.5 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 6.3 g
  • Protein: 3.9 g

View full nutritional breakdown of Butternut, Sweet Potato, Parsnip Soup calories by ingredient


Introduction

Sweet and savory and super healthy! I don't use a whole lot of spice (I like the flavor of the vegetables) so you may need to adjust to your liking. Sweet and savory and super healthy! I don't use a whole lot of spice (I like the flavor of the vegetables) so you may need to adjust to your liking.
Number of Servings: 6

Ingredients

    Milk, canned, evaporated, nonfat, 0.50 cup (remove)
    Curry powder, 1 tbsp (remove)
    Cider Vinegar, 2 tbsp (remove)
    Garlic, 2 cloves (remove)
    Onions, raw, 0.33 cup, chopped (remove)
    Parsnips, 1 cup slices (remove)
    Sweet potato, 1 cup, cubes (remove)
    Water, tap, 2 cup (8 fl oz) (remove)
    Wyler's Sodium Free Boullion, 2 tsp (remove)
    Honey, 1.5 tbsp (remove)
    Butternut Squash, 4 cup, cubes (remove)
    Oregano, ground, 1 tsp (remove)
    Basil, .5 tbsp (remove)
    Salt, 1tsp

Directions

Spray a baking dish with cooking spray. Toss the squash, potato, onion and parsnip in the honey and vinegar until coated. Roast in the oven at 350 for about 30 min until tender (add a bit of water if necessary). In a large pot saute garlic with some more cooking spray. Toss in roasted vegetables, water, boullion and spices. Simmer for 15 min until flavors combine and blend with an immersion blender adding evaporated milk at the same time. Makes 6 - 1cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user WINDEE52.