Vegetarian

Ginger-spiced sweet potato and butternut squash soup is for Soup.

Ginger-spiced sweet potato and butternut squash soup takes 5 minutes to prepare.

Ginger-spiced sweet potato and butternut squash soup takes 30 minutes to cook.

Ginger-spiced sweet potato and butternut squash soup makes 3 servings.

The ingredients for Ginger-spiced sweet potato and butternut squash soup are:

Sweet potato, 1.5 cup, cubes
Butternut Squash, 1.5 cup, cubes
OXO Vegetable Stock Cube, 1 serving
Grated ginger Root, 2 tsp
Onions, raw, 1 medium (2-1/2" dia)
Sunflower oil, 1tsp

Here is how you make Ginger-spiced sweet potato and butternut squash soup:

Chop the onion into fairly small pieces, fry in the sunflower oil with the grated ginger until soft and starting to turn translucent.Put the sweet potato and butternut squash cubes into the pan with the onion, pour over boiling water to cover.Crumble the stock cube into the water and stir to dissolve.Bring the pan back to the boil, then reduce the heat and simmer for 20-25 minutes.Allow to cool slightly, then blend until smooth.Number of Servings: 3Recipe submitted by SparkPeople user KAZZIK.

The nutritional information for Ginger-spiced sweet potato and butternut squash soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 141.8

• Total Fat: 1.9 g
• Cholesterol: 0.0 mg
• Sodium: 181.1 mg
• Total Carbs: 30.8 g
• Dietary Fiber: 5.7 g
• Protein: 2.5 g