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Sweet Potato Butternut Soup


Serves: 8

Prep Time: 15 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

This soup is delicious and packed with vitamins and antioxidants.

Ingredients

3 Medium sweet potatoes, peeled and quartered

1 Medium butternut squash

4 carrot(s), peeled

1 stalk celery

3 tablespoons brown sugar

1 teaspoon ginger, minced

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1 1/2 cups milk, 2% fat

Preparation

Cut butternut squash in half and remove seeds. Microwave cut side down in a dish with about 1/2 inch of water. Microwave for about 15 minutes or until squash is soft. Meanwhile steam vegetables for about 15 minutes or until soft. Cool. In a blender or food processor, blend all vegetables (in batches if necessary). Add some of the remaining cooking water if needed to blend until smooth. Return to sauce pan and add milk, salt, pepper, brown sugar and ginger. Heat and serve

Nutrition

Per Serving About: 140 calories, 2.5 g fat, 1.5 g saturated fat, 0 g trans fat, 4 g protein, 27 g carbohydrates, 4 g dietary fiber, 320 mg sodium


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