Butternut Squash & Sweet Potato Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 92.1
  • Total Fat: 2.2 g
  • Cholesterol: 6.7 mg
  • Sodium: 176.7 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 1.2 g

View full nutritional breakdown of Butternut Squash & Sweet Potato Soup calories by ingredient
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Number of Servings: 6


    1 lb butternut squash, cubed
    2 sweet potatoes, cubed
    1 onion, diced
    2 tbsp light butter
    1 sprig rosemary
    6c vegetable broth (reduced sodium)


Melt butter in large pot on medium-high heat. Add onion, squash, potato, and rosemary (whole). Cover pot and let veggies sweat for 10 minutes, stirring occasionally. Add broth, bring to boil, let simmer for 20 min. When veggies are soft, remove rosemary and carefully use an immersion blender (or regular blender) to blend soup until smooth. Add salt and pepper to taste (but I didn't need any salt!)

Recipe from BellaEats.com

Number of Servings: 6

Recipe submitted by SparkPeople user FLYGIRL516.

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Member Ratings For This Recipe

  • I used carrotts instead of sweet potatoes and it was delicious. My husband loved it as a dinner with rolls. - 2/4/11

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