Tuesday, November 2

Sweet Potato and Butternut Squash Soup

Servings: 6  |  Prep: 15 min  |  Cook: 30 min

I LOVE quick and easy recipes. In fact, I live on them. If a recipe takes more than 30 minutes of prep time, I don't even bother. So if you're like me, you'll LOVE this sweet potato and butternut squash soup. It's so rich and hearty, you'll find it hard to believe it is low fat and packed with vitamin A, vitamin C, fiber, and beta-carotene. All in less than 15 minutes of prep time.


Purchase butternut squash pre-cut and peeled.
1 tbsp olive oil
1 celery stalk, chopped
1/2 medium onion, chopped
1 carrot, chopped
1 large sweet potato, cubed
1 medium butternut squash, cubed
2 cans (14 oz) low-sodium, fat-free chicken or vegetable broth
fat-free sour cream
kosher or sea salt
nutmeg. tarragon or other spices to taste


  1. In large saucepan, heat olive oil. Add onions and celery. Cook for 5 minutes.
  2. Add remaining ingredients, including the broth. Bring to a boil, then cover and reduce to a simmer. Cook for 30 minutes or until sweet potato is soft.
  3. Pour broth and half of the vegetables into a food processor or blender. Blend until smooth, then slowly add remaining vegetables.
  4. Serve with 1 tablespoon of fat-free sour cream and season with pepper, salt and spices to taste.

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