Sweet Potato, Butternut Squash, Carrot and Ginger Soup

Contributed By: Terry Borden

Ingredients:

Makes 8 servings
1 tbsp extra virgin olive oil
4 oz onion, diced
1/2 tsp fresh ginger, minced
2 cups sweet potato, peeled and diced
2 cups butternut squash, peeled, seeded and diced
1 cups carrots, peeled and diced
5 cups vegetable stock
Pinch cayenne pepper

Method:

In large pot, sauté onion in olive oil on low flame until transparent. Add ginger.
Sauté one minute or until aromatic.
Add sweet potatoes, butternut squash, carrots, vegetable stock and cayenne pepper.
Bring to a boil, turn heat to medium low heat and simmer for 45 minutes.
Purée with a stick blender until smooth and serve.

Helpful Hints:

Nutritional Information per Serving:
Calories: 90
Sodium: 300mg
Sugars: 5g
Cholesterol: 0mg
Saturated Fat: 0g
Fiber: 3g
Protein: 2g
Carbohydrate: 16g

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