Low-Fat Sweet Potato & Butternut Squash Soup Recipe

This sweet potato and butternut squash soup is so rich and creamy, you’ll find it hard to believe it is low fat. An added bonus? This healthy soup is packed with vitamin A, vitamin C,  fiber, and beta-carotene.

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Sweet Potato & Butternut Squash Soup

Servings: 6 | Prep: 20 min | Cook: 40 min

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ingredients

Purchase butternut squash pre-cut and peeled.

1 tbsp olive oil
1 celery stalk, chopped
1/2 medium onion, chopped
1 carrot, chopped
1 large sweet potato, cubed
1 medium butternut squash,  cubed
2 cans (14 oz) low-sodium, fat-free chicken or vegetable broth
fat-free sour cream
pepper
kosher or sea salt
nutmeg

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instructions

1. In large saucepan, heat olive oil. Add onions and celery. Cook for 5 minutes.
2. Add remaining ingredients, including the broth. Bring to a boil, then cover and reduce to a simmer. Cook for 40 minutes.
3. Pour broth and half of the vegetables into a food processor or blender. Blend until smooth, then slowly add remaining vegetables.
4. Serve with 1 tablespoon of fat-free sour cream and season with pepper, salt and nutmeg to taste.