Butternut Squash & Sweet Potato Soup
Author: 
Recipe type: Side Dish
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy, creamy soup packed with healthy fall vegetables.
Ingredients
  • 2 C. Butternut Squash, cubed
  • 2 C. Sweet Potato, cubed
  • 2 C. Low-Sodium Vegetable Stock
  • ¼ Onion, diced
  • 1 Garlic Clove
  • 1 T. + 1 tsp. Extra Virgin Olive Oil
  • 1 tsp. Cumin
  • 1 tsp. Cayenne Pepper (optional)
  • Salt & Pepper to taste
Instructions
  1. Set oven to 400.
  2. Toss cubed butternut squash & sweet potato with oil.
  3. Roast for 35-40 minutes, flipping half way through.
  4. Saute onion and garlic in a pan with 1 tsp. olive oil.
  5. Once slightly cooled, combine all the vegetables with the remaining ingredients in a high-powered blender or food processor.
  6. If necessary, pour soup in a pot to warm before serving.
  7. Enjoy!
Nutrition Information
Serving size: 1 Calories: 88
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/11/souper-simple-butternut-squash-and-sweet-potato-soup.html