Butternut Squash Sweet Potato Soup
This delicious soup is chocked full of fresh veggies and seasoned with thyme and rosemary. It's a hearty and filling comfort food that's also healthy, low calorie, gluten free, vegan and clean eating. On top of that it's made in the crockpot so it's easy!
Equipment
- 1 large crockpot
- 1 vegetable peeler
- 1 sharp knife to cut vegetables, as needed
- measuring cups
- measuring spoons
- 1 small sauce pan with lid
- 1 potato masher
- 1 soup ladle
- 1 wooden spoon
Ingredients
- 10 oz. butternut squash noodles (these are spiralized in the grocery store)
- 10 oz. butternut squash cubes
- 10 oz. sweet potato noodles (these are spiralized in the grocery store)
- 10 oz. sweet potato cubes
- 10 oz. yellow squash noodles, (zucchini will also work) (these are spiralized in the grocery store)
- 1 leek green top removed, washed thoroughly and sliced
- 1 to 1 1/2 cups red potatoes cubed (not peeled)
- 1/2 red onion sliced in strips
- 1 red bell pepper seeded and sliced in thin strips
- 1 small head cauliflower broken into florets
- 1 cup matchsticks carrots
- 1/2 head broccoli broken into florets
- 2 cloves garlic minced
- 64 oz. ctn. vegetable broth (two 32-ounce containers)
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. dried thyme or more, if desired
- 1 tsp. crushed rosemary or more, if desired
- 1 tsp. fresh thyme for garnish
Instructions
- Place butternut squash, sweet potatoes, yellow squash, leek, onion, red bell pepper strips, cauliflower florets, broccoli florets, carrots and garlic in a large crockpot.
- Add vegetable broth, salt, pepper, thyme and rosemary.
- Cook on high heat for approximately 3 hours.
- Meanwhile, add red potatoes to a small saucepan filled with water.
- Boil potatoes until tender.
- Drain in colander.
- Return potatoes to sauce pan and mash potatoes with a potato masher so that chunks still remain.
- Set aside.
- After veggies are cooked, stir in mashed potatoes to thicken soup.
- Ladle soup into bowls, top with fresh thyme and serve.
Notes
NOTE: While I chose to use a mix of spiralized veggies and chunked veggies, you can chop the veggies any way you desire.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 91kcalCarbohydrates: 21gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 171mgPotassium: 533mgFiber: 5gSugar: 5gVitamin A: 11358IUVitamin C: 52mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!