Butternut squash, carrot and sweet potato soup

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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


    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


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.