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