Sweet Potato and Butternut Squash Soup

Ingredients

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

• Squash

  Winter, butternut, raw

  4 cup, cubes or 560g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• Low Sodium Vegetable Broth

  Simple Truth Organic

  3 cup or 300g

• Coriander seed

  Spices

  ½ tsp or 0.9g

• Cumin, Ground

  Castella

  ½ teaspoon or 50g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Pepper

  Spices, black

  3 dash or 0.3g

• Nonfat greek yogurt

  Nonfat, plain

  3 tbsp or 45g

Directions

1. Peel butternut squash and sweet potato and chop them into cubes. Chop onion and garlic.
2. Heat oil in a large soup pot and sauté the onion, garlic, sweet potato, and butternut squash for 5 minutes.
3. Add the rest of the ingredients and simmer for 25 minutes. Transfer to a blender that handles hot liquid, or blend in the pot with an immersion blender, and blend until smooth.
4. Top each serving with a tbsp of nonfat plain Greek yogurt.