Butternut Squash and Sweet Potato Soup (DF)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 85.9
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 388.0 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 4.1 g
  • Protein: 1.6 g

View full nutritional breakdown of Butternut Squash and Sweet Potato Soup (DF) calories by ingredient
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Submitted by:


Daniel Fast friendly Daniel Fast friendly
Number of Servings: 6


    1/2 Tbsp olive oil
    1/2 cup onion chopped
    2 cups Vegetable Broth
    2 cups water
    1 pound butternut squash peeled and cubed
    1 pound sweet potatoes peeled and cubed
    1/2 tsp ground ginger
    1/2 tsp salt
    1/8 tsp allspice
    1/8 tsp cinnamon
    1/8 tsp nutmeg


If you prefer a chunkier version then puse the veggies instead of puree.
You can use leeks instead of onions (light and green parts only).


Heat olive oil in a large saucepan over medium heat.
Cook onions till soft and translucent.
Add Water and broth and remaining ingredients.
Bring to a boil.
Reduce heat, simmer and cover @ 30 minutes or until vegetables are tender.

Remove Vegetables with a slotted spoon and place in a food processor or blender and puree.
IMPORTANT : If using a blender, only fill half full or the heat could "POP" the lid.
Place puree into a smaller saucepan and heat @ 10 minutes before serving.

Serving Size: makes 6 servings - 1 cup each

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