Making Thyme for Health · by Sarah Rotavera★ 5.0 (73)
Butternut Squash and Sweet Potato Soup
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 11%
CARBS 45G56% OF CAL
8G FIBER15G SUGAR22G OTHER
FAT 16G44% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan soup with butternut squash and sweet potato, spiced with curry and coriander and enriched with coconut milk. Smooth, comforting, and naturally sweet.
mainamericansoup🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- 1 onion (finely chopped)
- ½ lb carrots (peeled and chopped)
- 4 garlic cloves (minced)
- 2 inches ginger (peeled and minced (about 1 tablespoon fresh or 1 teaspoon ground ginger))
- 3 lbs butternut squash (about 2lbs after peeled and cubed)
- 1½ lbs sweet potato (peeled and cubed)
- 1 teaspoon ground curry powder
- ½ teaspoon ground coriander
- 4-5 cups vegetable broth (depending on how thick you like the soup)
- 1 13.5 ounce can full fat coconut milk (reduce to 1 cup or use light coconut milk if lower fat content is desired)
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 11%
CARBS 45G56% OF CAL
8G FIBER15G SUGAR22G OTHER
FAT 16G44% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 529mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1322mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 529MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.