Butternut Carrot Sweet Potato soup
Average Rating
4.0 Average FatSecret member ranking
Paleo and vegan creamy butternut squash carrot soup.
Servings Prep Time Cook Time
18 15 mins 30 mins
Ingredients
Directions
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.
Nutrition summary
There are 90 calories in 1 serving of Butternut Carrot Sweet Potato soup.
Calorie split: 53% fat, 42% carbs, 4% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
90
 
% Daily Values*
Total Fat
5.49g
7%
Saturated Fat
3.732g
19%
Trans Fat
0g
Polyunsaturated Fat
0.24g
Monounsaturated Fat
1.114g
Cholesterol
0mg
0%
Sodium
160mg
7%
Total Carbohydrate
9.83g
4%
Dietary Fiber
1.6g
6%
Sugars
3.16g
Protein
0.97g
Vitamin D
-
Calcium
21mg
2%
Iron
0.32mg
2%
Potassium
236mg
5%
Vitamin A
258mcg
29%
Vitamin C
8.3mg
9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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