|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|