Butternut Squash & Sweet Potato Soup
Author: Whitney English
Recipe type: Side Dish
Cuisine: Soup
Prep time:
Cook time:
Total time:
Serves: 6
- 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
- Set oven to 400.
- Toss cubed butternut squash & sweet potato with oil.
- Roast for 35-40 minutes, flipping half way through.
- Saute onion and garlic in a pan with 1 tsp. olive oil.
- Once slightly cooled, combine all the vegetables with the remaining ingredients in a high-powered blender or food processor.
- If necessary, pour soup in a pot to warm before serving.
- Enjoy!
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
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