Butternut Sweet Potato Soup

By Megan Olson
January 2, 2016
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Author Notes: Nothing like a warm, comforting bowl of veggie packed soup on a cold day. This nutritious Butternut Sweet Potato Soup is loaded with vitamins A & C. A healthy & delicious bowl that’s gluten free, Paleo, low calorie & Vegan too!Megan Olson

Serves: 5

  • 5 cups butternut squash, diced (you can also used canned)
  • 1 large sweet potato, peeled and diced
  • 2 medium carrots, peeled & chopped roughly
  • 1/2 cup white onion, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 tablespoons extra virgin olive oil
  • 4 cups gluten free, low sodium vegetable broth
  • 1/4 cup unsweetened almond milk
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • salt & pepper to taste
  1. Preheat oven 425 degrees
  2. Place carrots, butternut squash (if not using canned) & sweet potato on a baking sheet lined with parchment paper & spray with nonstick cooking spray
  3. Roast veggies 40 minutes until tender
  4. Remove veggies from the oven & place in a blender or food processor with almond milk
  5. Puree the veggies until smooth
  6. Heat a large pot over medium heat
  7. Add extra virgin olive oil, garlic, ginger & onions
  8. Saute a few minutes until onions are tender
  9. Add veggie puree, vegetable broth & spices to the pot
  10. Bring to a boil then cover & simmer for 20 minutes
  11. Serve immediately with optional toppings: nonfat Greek yogurt & sesame seeds as desired
  12. Refrigerate up to one week or freeze up to a month

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