Butternut Squash and Sweet Potato Soup

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This anti-inflammatory Butternut Squash and Sweet Potato Soup is a great addition to your diet.  Not only it is full with anti-inflammatory ingredients to aid digestion  it is also great for your skin and hair as it contain loads of beta-carotene

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Butternut Squash and Sweet Potato Soup

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

This Butternut Squash and Sweet Potato Soup is a staple in my kitchen, you can eat it cool or warm with a little cottage cheese. I like to pair it with my Almond Crust Baked Chicken Tenders.

Author: HN

Ingredients

• 2 cups butternut squash cubed
• 2 cups sweet potato cubed
• 1 cup carrots sliced
• 1 tbs olive oil
• 1 small onion chopped
• 2 garlic minced
• 1 tbs minced fresh ginger
• 4 cups water
• 1 apple
• Salt and pepper to taste
• ¼ tsp of cinnamon (optional)
• dash of nut meg (optional

Instructions

1. In a large pot over medium heat saute onions, garlic for a couple of minutes then add ginger, and remaining vegetables and keep cooking for 3 minutes.
2. Add water and bring to boil then simmer for 30 min.
3. Add apple and keep on simmering until all veg are done
4. Add salt and pepper to taste.
5. Add cinnamon and a dash of nutmeg and enjoy!

Notes

If you want more fiber you could add a pear to the soup.

Nutrition Information

Serving size: 4 Calories: 206 Fat: 7g Saturated fat: 1g Unsaturated fat: 6g Trans fat: 0g Carbohydrates: 35g Sugar: 11g Sodium: 109mg Fiber: 6g Protein: 4g Cholesterol: 0mg

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