Butternut squash, carrot, and sweet potato soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 166.2
  • Total Fat: 8.8 g
  • Cholesterol: 16.6 mg
  • Sodium: 1,242.6 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Butternut squash, carrot, and sweet potato soup calories by ingredient

Number of Servings: 9


    Onions, raw, 1 large
    Olive Oil, 2 tbsp
    Carrots, raw, 1.5 cup, chopped
    Garlic, 4 tsp
    Butternut Squash, chopped and peeled, 32 oz
    Butter, unsalted, .5 stick
    Chicken Broth, 4 cups
    Paprika, 1 tbsp
    Curry powder, 1 tbsp
    Salt, 1 tbsp
    Pepper, black, 1 tsp
    Sweet potato, 1 cup, cubed
    *Horizon Organic Fat Free Yogurt, Plain, 1 cup (remove)


Saute onion, garlic, and carrots in olive oil until tender.

Add in all other ingredients except the yogurt and simmer until tender.

When soup mixture has cooled slightly, add in yogurt.

Blend in batches. Serve.

Number of Servings: 9

Recipe submitted by SparkPeople user JENNN625.