Here’s another recommended recipe we found from Food52.
Reference Link:
Butternut Sweet Potato Soup:

• Serves
  5

Author Notes

Nothing like a warm, comforting bowl of veggie packed soup on a cold day. This nutritious Butternut Sweet Potato Soup is loaded with vitamins A & C. A healthy & delicious bowl that’s gluten free, Paleo, low calorie & Vegan too! —Megan Olson

Ingredients

• 
  5 cups
  
  butternut squash, diced (you can also used canned)
  
  
• 
  1
  
  large sweet potato, peeled and diced
  
  
• 
  2
  
  medium carrots, peeled & chopped roughly
  
  
• 
  ¹/₂ cup
  
  white onion, diced
  
  
• 
  2 tablespoons
  
  minced garlic
  
  
• 
  1 tablespoon
  
  minced ginger
  
  
• 
  2 tablespoons
  
  extra virgin olive oil
  
  
• 
  4 cups
  
  gluten free, low sodium vegetable broth
  
  
• 
  ¹/₄ cup
  
  unsweetened almond milk
  
  
• 
  ¹/₄ teaspoon
  
  cayenne pepper
  
  
• 
  ¹/₄ teaspoon
  
  ground nutmeg
  
  

• 
  salt & pepper to taste
  
  

Directions

1. Preheat oven 425 degrees
2. Place carrots, butternut squash (if not using canned) & sweet potato on a baking sheet lined with parchment paper & spray with nonstick cooking spray
3. Roast veggies 40 minutes until tender
4. Remove veggies from the oven & place in a blender or food processor with almond milk
5. Puree the veggies until smooth
6. Heat a large pot over medium heat
7. Add extra virgin olive oil, garlic, ginger & onions
8. Saute a few minutes until onions are tender
9. Add veggie puree, vegetable broth & spices to the pot
10. Bring to a boil then cover & simmer for 20 minutes
11. Serve immediately with optional toppings: nonfat Greek yogurt & sesame seeds as desired
12. Refrigerate up to one week or freeze up to a month

Jeannie notes.. Above is curated for evaluation and recommendation from Food52

Read full article here:
Butternut Sweet Potato Soup

reco low-cal