BUTTERNUT SQUASH AND SWEET POTATO SOUP
[[ recipeID=recipe-7kfwod4g8, title=Butternut Squash and Sweet Potato Soup ]]
Butternut Squash and Sweet Potato Soup
Servings: 4
Keywords: sweet potato, butternut squash
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins

Ingredients
Instructions
- In a large pot place the butter, squash, potatoes, and leeks. Heat until leeks start to become translucent – about 5 minutes. Add the chicken broth, cover and heat under medium low until the potatoes are soft. Carefully, use a hand blender to emulsify the soup. Add cumin and salt and pepper to taste. Serve with a teaspoon of yogurt on top. Goes well with a crusty bread. Click for larger image

Nutrition Facts
Serving Size: 1
Serving Per Recipe: 4
Amount Per Serving | ||
---|---|---|
Calories 325 | ||
% Daily Value* | ||
Total Fat 3.6g | 5% | |
Saturated Fat 2g | 10% | |
Trans Fat 0g | ||
Sodium 84mg | 3% | |
Total Carbohydrate 78g | 26% | |
Dietary Fiber 4g | 16% | |
Sugars 56g | ||
Protein 5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Notes
The soup can be made a day ahead, refrigerated, and then heated prior to serving. This can easily be vegetarian by substituting vegetable broth instead of chicken broth.