| Servings | Prep Time | Cook Time |
|---|---|---|
| 18 | 15 mins | 30 mins |
| 1. | Heat up the oil in a large pot over medium heat. Sauté the onion and the carrot for about 3-5 minutes. |
| 2. | Add the squash and sweet potato to the pot and pour in the vegetable broth. Add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about 20 minutes or until all of the veggies are very tender. Pour in the coconut milk. |
| 3. | Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached. |
| 4. | Serve warm and enjoy. |
|
There are 90 calories in 1 serving of Butternut Carrot Sweet Potato soup.
Calorie split: 53% fat, 42% carbs, 4% protein.
|
| Serving Size | 1 serving |
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