Ingredients
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1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
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4 sweet potatoes, peeled and cut into chunks
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1 onion, peeled and chopped
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1 (2 inch) piece fresh ginger, peeled and finely chopped
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3 cloves garlic, peeled and chopped
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1 ½ quarts water, or amount to cover
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1 cup plain yogurt, or amount desired (Optional)
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salt and ground black pepper to taste
Directions
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Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
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Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
Nutrition Facts (per serving)
207 | Calories |
1g | Fat |
47g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 207 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 2% |
Cholesterol 2mg | 1% |
Sodium 111mg | 5% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 7g | 25% |
Total Sugars 12g | |
Protein 5g | 11% |
Vitamin C 30mg | 33% |
Calcium 167mg | 13% |
Iron 2mg | 10% |
Potassium 1003mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.