Appetizers / Soups / Salads

Roasted butternut and sweet potato soup takes several minutes to prepare.

Roasted butternut and sweet potato soup takes several minutes to cook.

Roasted butternut and sweet potato soup makes 4 servings.

The ingredients for Roasted butternut and sweet potato soup are:

2 cup, cubes Butternut Squash
1 sweetpotato, 5" long Sweet potato
5 clove Garlic
8 serving Cherry Tomatoes, Fresh, 1 Tomato
1 tbsp Extra Virgin Olive Oil
1 tsp Turmeric, ground
1 tsp Cumin seed
0.5 tsp Dried Chilli flakes (by CHEEKYCHOOK)

Here is how you make Roasted butternut and sweet potato soup:

Cut squash in half. Pierce sweet potato. Put in baking dish with garlic cloves. Drizzle with olive oil and roast at 180c for 40 mins. Add halved tomatoes and roast for a further 15 minutes. Allow to cool slightly then scoop flesh from squash and sweet potato into a liquidiser. Add tomatoes and garlic. Add turmeric, cumin and chilli flakes plus water to desired consistency. Whizz. Then heat in saucepan and simmer for 20 mins. Serve.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user SCATTYSCATTY.

The nutritional information for Roasted butternut and sweet potato soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 120.8

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 10.5 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 4.6 g
• Protein: 2.1 g