Harvest Squash and Sweet Potato Soup Recipe

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Ingredients

Count

Nutrition

1334

Calories

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Ingredients:

Serving

1 tsp olive oil
1 cup yellow onion , choped (about 1 small)
1 cup celery, diced (about 1 rib)
3 cup sweet potatoes, peeled and diced (about 2 medl)
3 cup butternut squash, peeled, seeded and chopped (about 1 small)
4 cup vegetable broth , low-salt
1 tsp dried thyme
1/2 tsp dried sage
1 salt and pepper to taste

Directions:

Heta the oil in a large skillet over medium heat. Add the onion and celery and cook until softenedm about 5 minutes.
Transfer trhe cooked vegetables toa 4- to 6-quart slow cooker. Add sweet potatoes, squash, broth, thyme, and sage; season with salt and pepper, cover and cook on low for 6 hours. Or transfer ingredients to a large soup pot, bring to a boil, then reduce heat to low and cook, covered, for 1 hour.
Working in batches, puree the soup ina blender or food processor, or dir3ectly in the slow cooker or soup pot using an imersion blender. Taste to adjust the seasonings and serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1333.78 Kcal (5584 kJ)
Calories from fat	287.96 Kcal
		% Daily Value*
Total Fat	32g	49%
Cholesterol	9.84mg	3%
Sodium	5393.64mg	225%
Potassium	4735.5mg	101%
Total Carbs	247.92g	83%
Sugars	46.09g	184%
Dietary Fiber	34.14g	137%
Protein	33.7g	67%
Vitamin C	120.9mg	202%
Vitamin A	8.2mg	273%
Iron	19.4mg	108%
Calcium	538.1mg	54%

Amount Per 100 g
Calories	67.37 Kcal (282 kJ)
Calories from fat	14.54 Kcal
		% Daily Value*
Total Fat	1.62g	49%
Cholesterol	0.5mg	3%
Sodium	272.43mg	225%
Potassium	239.18mg	101%
Total Carbs	12.52g	83%
Sugars	2.33g	184%
Dietary Fiber	1.72g	137%
Protein	1.7g	67%
Vitamin C	6.1mg	202%
Vitamin A	0.4mg	273%
Iron	1mg	108%
Calcium	27.2mg	54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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