Appetizers / Soups / Salads

Butternut squash, carrot and sweet potato soup is for Soup.

Butternut squash, carrot and sweet potato soup takes 10 minutes to prepare.

Butternut squash, carrot and sweet potato soup takes 20 minutes to cook.

Butternut squash, carrot and sweet potato soup makes 4 servings.

The ingredients for Butternut squash, carrot and sweet potato soup are:

Butternut Squash, 200 grams, chopped
Sweet potato, 200 grams, chopped
Olive Oil, 1 tbsp
Cumin seed, 1 tsp
Onions, 0.5 medium, chopped
Carrots, 0.5 cup, chopped
Maggi chicken bouillon stock cube, 1 cube,
Water, 1500 mL approx.
Ginger Garlic Paste, 0.5 tbsp (or 1 tsp each of ginger and garlic paste if separate)
Paprika, 1 tsp
Pepper, black, 1 dash

Here is how you make Butternut squash, carrot and sweet potato soup:

1) Cook cumin seeds, ginger and garlic paste and chopped onion in a big saucepan in oil for a few mins until soft. 2) Add the chopped squash, sweet potato and carrots. Mix and fry for a couple of minutes.3) Add enough water to cover the vegetables and the stock cube. 4) Add the paprika and black pepper. Mix.5) Cover the saucepan and simmer until the vegetables are cooked through.6) Blend with a stick blender or in batches in a standing blender until smooth. 7) Taste for salt and serve hot with crusty bread. Serving Size: Makes 4-5 servingsNumber of Servings: 4Recipe submitted by SparkPeople user TARII4.

The nutritional information for Butternut squash, carrot and sweet potato soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 127.6

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 768.8 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 4.0 g
• Protein: 1.9 g

The dietary needs meet for Butternut squash, carrot and sweet potato soup is Low Fat