Vegetarian

Spicy Sweet Potato, Butternut Squash and Carrot soup is for Soup.

Spicy Sweet Potato, Butternut Squash and Carrot soup takes 20 minutes to prepare.

Spicy Sweet Potato, Butternut Squash and Carrot soup takes 180 minutes to cook.

Spicy Sweet Potato, Butternut Squash and Carrot soup makes 10 servings.

The ingredients for Spicy Sweet Potato, Butternut Squash and Carrot soup are:

Vegetable Broth, 4 cup (8 fl oz) (remove)
Garlic, 3 cloves (remove)
Onions, raw, 1 cup, chopped (remove)
*Cumin seed, 1 tbsp (remove)
Cinnamon, ground, 3 tbsp (remove)
Ginger Root, 2 tsp (remove)
Curry powder, 1 tbsp (remove)
Pepper, red or cayenne, 1 tbsp (remove)
Celery, raw, 1 cup, diced (remove)
Nutmeg, ground, 1 tbsp (remove)
Half and Half Cream, 1.5 cup (remove)
Sweet potato, 5 cup, cubes (remove)
Brown Sugar, .25 cup, packed (remove)
Carrots, raw, 1 cup, chopped (remove)
Olive Oil, .25 cup (remove)

Here is how you make Spicy Sweet Potato, Butternut Squash and Carrot soup:

Bake squash and sweet potatoes for 2 hours at 350 degrees. In a pot, add oil. Add onions,garlic, ginger, and cumin seeds. Add carrots. Cook until tender. Scoop the flesh out of the sweet potatoes and squash. Add remaining seasonings. Blend mixture in a blender or food processor until smooth. Pour back into pot. Add half and half. Serving Size:?Makes 10 1-cup servings

The nutritional information for Spicy Sweet Potato, Butternut Squash and Carrot soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 247.4

• Total Fat: 12.2 g
• Cholesterol: 17.9 mg
• Sodium: 438.7 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 6.8 g
• Protein: 3.9 g

The dietary needs meet for Spicy Sweet Potato, Butternut Squash and Carrot soup is Vegetarian