Ingredients

  • 1 butternut squash (medium, peeled, seeds removed, and chopped)
  • 1 sweet potato (large, peeled and chopped)
  • 1 carrot (large, peeled and chopped)
  • olive oil (Drizzle of)
  • salt
  • pepper
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 2 cloves garlic (chopped)
  • 2 cans low sodium vegetable broth (15 oz.)
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • salt
  • pepper
Read Directions

NutritionView more

190Calories
Sodium18%DV430mg
Fat14%DV9g
Protein6%DV3g
Carbs9%DV28g
Fiber24%DV6g

PER SERVING *

Calories190Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium430mg18%
Potassium670mg19%
Protein3g6%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate28g9%
Dietary Fiber6g24%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
Very good and super easy:)
Irene M. 20 Feb
Excellent recipe! My kids asked for it today. Yummy.
Michael M. 5 Nov 2017
Awesome fall soup. I️ added lite coconut milk to make it even creamier.