Butternut Squash Sweet Potato Soup

Attachment 75131


Ingredients

• 5 cups butternut squash, diced (you can also used canned)
• 1 large sweet potato, peeled and diced
• 2 medium carrots, peeled & chopped roughly
• ½ cup white onion, diced
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 2 tbsp extra virgin olive oil
• 4 cups gluten free, low sodium vegetable broth
• ¼ cup unsweetened almond milk
• ¼ tsp cayenne pepper
• ¼ tsp ground nutmeg
• salt & pepper to taste
• Optional Toppings: nonfat Greek yogurt & sesame seeds

Instructions

1. Preheat oven 425 degrees
2. Place carrots, butternut squash (if not using canned) & sweet potato on a baking sheet lined with parchment paper & spray with nonstick cooking spray
3. Roast veggies 40 minutes until tender
4. Remove veggies from the oven & place in a blender or food processor with almond milk
5. Puree the veggies until smooth
6. Heat a large pot over medium heat
7. Add extra virgin olive oil, garlic, ginger & onions
8. Saute a few minutes until onions are tender
9. Add veggie puree, vegetable broth & spices to the pot
10. Bring to a boil then cover & simmer for 20 minutes
11. Serve immediately with optional toppings as desired
12. Refrigerate up to one week or freeze up to a month

Nutrition Information
Serving size: 1 Calories: 194