Butternut Squash and Sweet Potato Soup
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Ingredients
- 1 (16-oz) pkg peeled, cubed butternut squash
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 1 onion, cut into wedges
- 2 stalks celery, cut into 2-inch pieces
- 3 Tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp pepper
- 2 cloves garlic, minced
- 1 (15.5-oz) can navy beans, rinsed and drained
- 1 (32-oz) carton organic low sodium vegetable broth
- 1 tsp dried rubbed sage
- ½ cup roasted, salted pepitas
Instructions
- Preheat oven to 425°F; line 2 rimmed baking sheets with foil.
- Toss together squash, potato, onion, celery, 2 Tbsp oil, salt, and pepper in a large bowl; spread in an even layer on prepared pans. Bake 20 to 25 minutes or until vegetables are tender, stirring after 10 minutes.
- Cook garlic in 1 Tbsp hot oil over medium-high heat in a Dutch oven 1 minute. Stir in squash mixture, beans, broth, and sage. Bring to a boil, reduce heat, and simmer 10 minutes. Cool slightly.
- Pour half of soup into a blender. Remove center piece from blender lid and cover with a towel; process until smooth. Repeat with remaining soup.
- Top each serving with pepitas.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 2 red pears, sliced
- ⅓ cup vegan olive oil vinaigrette
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
320
|
109
|
429
|
| Fat (g) | 12 | 8 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 11 | 1 | 12 |
| Carb (g) | 45 | 9 | 54 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 630 | 94 | 724 |
| T. Sugs (g) | 7 | 5 | 12 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
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