Roasted butternut & sweet potato soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 120.8
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.5 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 4.6 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted butternut & sweet potato soup calories by ingredient
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Introduction

Vegan. Vegan.
Number of Servings: 4

Ingredients

    2 cup, cubes Butternut Squash
    1 sweetpotato, 5" long Sweet potato
    5 clove Garlic
    8 serving Cherry Tomatoes, Fresh, 1 Tomato
    1 tbsp Extra Virgin Olive Oil
    1 tsp Turmeric, ground
    1 tsp Cumin seed
    0.5 tsp Dried Chilli flakes (by CHEEKYCHOOK)

Directions

Cut squash in half. Pierce sweet potato. Put in baking dish with garlic cloves. Drizzle with olive oil and roast at 180c for 40 mins. Add halved tomatoes and roast for a further 15 minutes.
Allow to cool slightly then scoop flesh from squash and sweet potato into a liquidiser. Add tomatoes and garlic. Add turmeric, cumin and chilli flakes plus water to desired consistency. Whizz. Then heat in saucepan and simmer for 20 mins. Serve.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SCATTYSCATTY.

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