Butternut Carrot Sweet Potato soup Recipe With Nutrition Data and Calorie Count

Paleo and vegan creamy butternut squash carrot soup.

Yields:

18 servings

Prep Time:

15 mins

Cook Time:

30 mins

Meal Type:

Soup
Lunch

Rating:

Ingredients

Directions

Heat up the oil in a large pot over medium heat. Sauté the onion and the carrot for about 3-5 minutes.
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.
Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.
Serve warm and enjoy.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 90

% Daily Value*

Nutrition summary:

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

How long would it take to burn off 90 KCal?
Basketball	9 minutes
Cycling (10 MPH)	12 minutes
Jogging	7 minutes
Running	6 minutes
Swimming (crawl, moderate pace)	9 minutes
Walking	10 minutes
Weight Training	10 minutes
Values estimated based on person weighing 160 lbs.