Spicy Sweet Potato, Butternut Squash and Carrot soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 247.4
  • Total Fat: 12.2 g
  • Cholesterol: 17.9 mg
  • Sodium: 438.7 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 6.8 g
  • Protein: 3.9 g

View full nutritional breakdown of Spicy Sweet Potato, Butternut Squash and Carrot soup calories by ingredient



Number of Servings: 10

Ingredients

    Vegetable Broth, 4 cup (8 fl oz) (remove)
    Garlic, 3 cloves (remove)
    Onions, raw, 1 cup, chopped (remove)
    *Cumin seed, 1 tbsp (remove)
    Cinnamon, ground, 3 tbsp (remove)
    Ginger Root, 2 tsp (remove)
    Curry powder, 1 tbsp (remove)
    Pepper, red or cayenne, 1 tbsp (remove)
    Celery, raw, 1 cup, diced (remove)
    Nutmeg, ground, 1 tbsp (remove)
    Half and Half Cream, 1.5 cup (remove)
    Sweet potato, 5 cup, cubes (remove)
    Brown Sugar, .25 cup, packed (remove)
    Carrots, raw, 1 cup, chopped (remove)
    Olive Oil, .25 cup (remove)

Directions

Bake squash and sweet potatoes for 2 hours at 350 degrees. In a pot, add oil. Add onions,garlic, ginger, and cumin seeds. Add carrots. Cook until tender. Scoop the flesh out of the sweet potatoes and squash. Add remaining seasonings. Blend mixture in a blender or food processor until smooth. Pour back into pot. Add half and half.

Serving Size: Makes 10 1-cup servings