So Easy Sweet Potato and Squash Soup Recipe

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So Easy Sweet Potato and Squash Soup
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  1. In a large pot add about an inch of water and heat just until it begins to simmer. Add sweet potato, reduced heat to medium-low and cover. Cook for 10-15 minutes until sweet potatoes are tender. They should be easy to mash with a fork.
  2. Drain any excess water and let sweet potatoes cool. Transfer to a food processor, add 2 cups butternut squash soup and 3 Tbsp apple sauce. Process til smooth. Add additional soup and apple sauce to reach desired consistency and taste. If using, add a few tablespoons of light coconut milk for creaminess.
  3. Transfer to bowls, heat and serve!
  4. Freezing: You can also freeze this is small tupperwear (about 8oz) for individual ready-to-heat and eat servings! I recommend NOT adding coconut milk to any portions that you are going to freeze as I’ve found it doesn’t freeze well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 127.72 Kcal (535 kJ)
Calories from fat 20.14 Kcal
% Daily Value*
Total Fat 2.24g 3%
Sodium 166.09mg 7%
Potassium 75.2mg 2%
Total Carbs 11.52g 4%
Sugars 1.51g 6%
Dietary Fiber 0.68g 3%
Protein 0.44g 1%
Vitamin C 2.1mg 3%
Vitamin A 0.2mg 5%
Iron 0.3mg 2%
Calcium 6.1mg 1%
Amount Per 100 g
Calories 108.02 Kcal (452 kJ)
Calories from fat 17.03 Kcal
% Daily Value*
Total Fat 1.89g 3%
Sodium 140.48mg 7%
Potassium 63.61mg 2%
Total Carbs 9.75g 4%
Sugars 1.27g 6%
Dietary Fiber 0.57g 3%
Protein 0.37g 1%
Vitamin C 1.8mg 3%
Vitamin A 0.1mg 5%
Iron 0.2mg 2%
Calcium 5.1mg 1%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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