Appetizers / Soups / Salads

Hearty Butternut-Sweet Potato Harvest Soup is for Soup.

Hearty Butternut-Sweet Potato Harvest Soup takes 20 minutes to prepare.

Hearty Butternut-Sweet Potato Harvest Soup takes 60 minutes to cook.

Hearty Butternut-Sweet Potato Harvest Soup makes 6 servings.

The ingredients for Hearty Butternut-Sweet Potato Harvest Soup are:

1 cup sweet potato, cubed
2 cups butternut, buttercup or kabocha squash, cubed
.5 cup carrots, diced
1 cup sweet onion, diced
.33 cup celery, diced
1 tsp ground ginger
1 tbsp ground cinnamon
1.5 tbsp tomato paste
4 cups vegetable broth
.25 cup brown sugar, packed
1 cup fat free half and half
2 tbsp light butter, salted

Here is how you make Hearty Butternut-Sweet Potato Harvest Soup:

Bake sweet potato and scoop the meat out of the skin. Set aside. Slice squash in half, and roast for 45-60 minutes at 400 degrees. About 15 minutes before the butternut squash is done, add butter, onions, carrots, celery to a large stock pot and saute until translucent. Add the ginger, cinnamon, tomato paste and brown sugar. Heat over low heat until sugar is dissolved. Add the vegetable stock and bring to a boil. When the squash is tender, scoop out all of the flesh and add to the pot along with the sweet potato. Then add the half & half and bring to a boil. Lower heat and simmer for 10 minutes.Remove the vegetables from the pot and blend until you have a consistency you like. Return to the pot. Add salt and pepper to taste and enjoy!Number of Servings: 6Recipe submitted by SparkPeople user KKIRKEMO.

The nutritional information for Hearty Butternut-Sweet Potato Harvest Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 159.5

• Total Fat: 2.8 g
• Cholesterol: 8.7 mg
• Sodium: 751.8 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 4.3 g
• Protein: 34.4 g

The dietary needs meet for Hearty Butternut-Sweet Potato Harvest Soup is Low Fat