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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 high in vitamins A and C.

Ingredients

3 sweet potatoes, medium, peeled and quartered

1 butternut squash, medium, about 1 pound

4 carrot(s), peeled

1 stalk celery

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, and ginger. Heat and serve

Nutrition

Per Serving About: 120 calories, 2.5 g fat, 1.5 g saturated fat, 0 g trans fat, 10 mg cholesterol, 4 g protein, 22 g carbohydrates, 4 g dietary fiber, 310 mg sodium, Exchanges: 1 starch, 0.5 vegetable, Carb Choices: 1.5


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