Squash Carrot Sweet Potato Soup 3c=1 serving

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 150.5
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 171.5 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 6.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Squash Carrot Sweet Potato Soup 3c=1 serving calories by ingredient


Introduction

Pureed soup Pureed soup
Number of Servings: 11

Ingredients

    1250 grams Butternut Squash
    400 grams Carrots, raw
    350 gram(s) Baked Sweet Potato (1 sm = 60g, 1 md = 114g, 1 lg = 180g)
    4 stalk, large (11"-12" long) Celery, raw
    50 grams Onions, raw
    1 tsp Coriander seed
    1 tsp Cumin seed
    1 tsp Nutmeg, ground
    2 serving kitchen bsics vegetable stock (by WCOLWELL)
    3 clove Garlic
    4 serving Blue Diamond Unsweetened Almond Breeze Almond Coconut
    2000 mL Water, tap
    3 tbsp Olive Oil

Directions

Roast sweet potato, and squash at 200C until soft. Saute onions, celery and carrots in large stockpot. Add spices. Add broth and milk and roasted vegetables. Blend with hand blender until smooth. Add salt and pepper to taste. Top with fresh coriander and sour cream if desired.

Serving Size: Makes 11 - 3 cup servings