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Butternut, Apple and Sweet Potato Soup

  • 25minutes

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Source: lowfatcooking.about.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tsp canola oil

  2. 1 cup finely chopped onion

  3. 1 small (2 pound) Butternut squash, peeled and cubed (about 6 cups)

  4. 1 pound sweet potatoes

  5. 1 large Granny Smith Apple

  6. 4 cups fat-free vegetable broth

  7. 1 tsp dried mixed herbs

Instructions Jump to Ingredients ↑

  1. Heat oil in large saucepan or Dutch oven. Sauté onions, squash and sweet potato for 5 minutes. Add apple, vegetable broth and herbs. Bring to a boil, then cover and simmer for 20 minutes.

  2. Remove from heat. Working in batches, transfer soup to a blender and purée until smooth.

  3. Serves 8 Per Serving: Calories 138, Calories from Fat 15, Total Fat 1.6g (sat 0.2g), Cholesterol 0mg, Sodium 41mg, Carbohydrate 27.9g, Fiber 3.9g, Protein 2.9g

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