Butternut squash, carrot and sweet potato soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 127.6
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 768.8 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 4.0 g
- Protein: 1.9 g
View full nutritional breakdown of Butternut squash, carrot and sweet potato soup calories by ingredient
Number of Servings: 4
Ingredients
-
Butternut Squash, 200 grams, chopped
Sweet potato, 200 grams, chopped
Olive Oil, 1 tbsp
Cumin seed, 1 tsp
Onions, 0.5 medium, chopped
Carrots, 0.5 cup, chopped
Maggi chicken bouillon stock cube, 1 cube,
Water, 1500 mL approx.
Ginger Garlic Paste, 0.5 tbsp (or 1 tsp each of ginger and garlic paste if separate)
Paprika, 1 tsp
Pepper, black, 1 dash
Directions
1) Cook cumin seeds, ginger and garlic paste and chopped onion in a big saucepan in oil for a few mins until soft.
2) Add the chopped squash, sweet potato and carrots. Mix and fry for a couple of minutes.
3) Add enough water to cover the vegetables and the stock cube.
4) Add the paprika and black pepper. Mix.
5) Cover the saucepan and simmer until the vegetables are cooked through.
6) Blend with a stick blender or in batches in a standing blender until smooth.
7) Taste for salt and serve hot with crusty bread.
Serving Size: Makes 4-5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TARII4.
2) Add the chopped squash, sweet potato and carrots. Mix and fry for a couple of minutes.
3) Add enough water to cover the vegetables and the stock cube.
4) Add the paprika and black pepper. Mix.
5) Cover the saucepan and simmer until the vegetables are cooked through.
6) Blend with a stick blender or in batches in a standing blender until smooth.
7) Taste for salt and serve hot with crusty bread.
Serving Size: Makes 4-5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TARII4.