BUTTERNUT SQUASH AND SWEET POTATO SOUP

Name: Butternut Squash and Sweet Potato Soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon butter; 5 cups butternut squash cut in 1-inch pieces (about 1 1/2 lbs); 2 cups sweet potatoes cut in 1-inch pieces; 2 cups leeks – chopped; 4 cups low-sodium, fat-free chicken broth; 0.25 teaspoon cumin

[[ recipeID=recipe-7kfwod4g8, title=Butternut Squash and Sweet Potato Soup ]]

Ingredients

Instructions

Ingredients

1 tablespoon butter
5 cups butternut squash cut in 1-inch pieces (about 1 1/2 lbs)
2 cups sweet potatoes cut in 1-inch pieces
2 cups leeks – chopped
4 cups low-sodium, fat-free chicken broth
¼ teaspoon cumin

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

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.