Go Back
–+ servings
Print Recipe
5 from 1 vote

Simple Butternut Sweet Potato Soup

Savory and smooth dairy-free butternut and sweet potato soup. Serve warm or cold.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: allergy-friendly, butternut and sweet potato soup, dairy-free, dinner, egg-free, gluten-free
Servings: 4 Servings
Calories: 174kcal
Author: Mary Krick

Ingredients

  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 1 medium carrot chopped
  • 1 medium to large sweet potato peeled and cubed
  • 1 medium butternut squash peeled seeded, and cubed
  • 2 quarts chicken or vegetable broth
  • 1 tsp salt more if desired
  • 1/4 tsp ground pepper more if desired

Instructions

  • In a large kettle add all ingredients. Bring to a boil then simmer for 45 minutes or until all vegetables are tender.
  • Puree soup with a hand blender until smooth, or transfer to a blender and blend until smooth.

Notes

**4 WW points plus per serving

Nutrition

Serving: 1Serving | Calories: 174kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 2364mg | Potassium: 1322mg | Fiber: 6g | Sugar: 8g | Vitamin A: 30510IU | Vitamin C: 77mg | Calcium: 148mg | Iron: 3mg