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Butternut Carrot Sweet Potato soup

Name: Butternut Carrot Sweet Potato soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 servings Chosen Foods Avocado Oil; 1 5" long Sweet Potato; 5 servings baby carrots; 5 cups cubed butternut squash; 7 servings Native Forest Unsweetened Organic Coconut Milk; 4 servings 365 Organic Vegetable Broth

Average Rating

4.0

Paleo and vegan creamy butternut squash carrot soup.

Servings	Prep Time	Cook Time
18	15 mins	30 mins

Ingredients

2 tbsps avocado oil

1 5" long sweet potato

15 oz baby carrots

5 cups butternut squash, cubed

1 3/4 cups unsweetened coconut milk

4 cups vegetable broth

Directions

1.	Heat up the oil in a large pot over medium heat. Sauté the onion and the carrot for about 3-5 minutes.
2.	Add the squash and sweet potato to the pot and pour in the vegetable broth. Add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about 20 minutes or until all of the veggies are very tender. Pour in the coconut milk.
3.	Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.
4.	Serve warm and enjoy.

Nutrition summary

There are 90 calories in 1 serving of Butternut Carrot Sweet Potato soup.

Calorie split: 53% fat, 42% carbs, 4% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

% Daily Values*

Total Fat

5.49g

Saturated Fat

3.732g

19%

Trans Fat

Polyunsaturated Fat

0.24g

Monounsaturated Fat

1.114g

Cholesterol

0mg

Sodium

160mg

Total Carbohydrate

9.83g

Dietary Fiber

1.6g

Sugars

3.16g

Protein

0.97g

Vitamin D

Calcium

21mg

Iron

0.32mg

Potassium

236mg

Vitamin A

258mcg

29%

Vitamin C

8.3mg

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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