Sweet Potato, Butternut Squash, Carrot and Ginger Soup

Yield: 6 servings
Calories: 90
Rating:  This recipe has not been rated
squash soup

Looking for that summer glow in the dead of winter? Look no further than this sweet potato, butternut squash, carrot and ginger soup! According to the USDA nutrient database, one cup of butternut squash has 457% of the recommended daily vitamin A, while one cup of sweet potato has 769%, and one cup carrot contains 428%! Vitamin A contains beta-carotene that, with the consumption of dietary fat, can accumulate in the skin, making the pigmentation brighter. Also, ginger and cayenne have been recently shown to alleviate joint pain in a double-blind, placebo-controlled study.


  • 1 tbsp extra virgin olive oil
  • 4 oz onions, diced
  • 2 cups sweet potato, peeled and diced
  • 2 cups butternut squash, peeled, seeded, and diced
  • 1 cup carrots, peeled and diced
  • 5 cups vegetable stock
  • 1/2 tsp fresh ginger, minced


In large pot, sauté onion in olive oil on low flame until transparent. Add ginger. Sauté one minute or until aromatic.

Add sweet potatoes, butternut squash, carrots, vegetable stock and cayenne pepper. Bring to a boil, turn heat to medium low heat and simmer for 45 minutes.

Purée with a stick blender until smooth and serve.

Nutritional Information per Serving:
Calories: 90
Sodium: 300mg
Sugars: 5g
Cholesterol: 0mg
Saturated Fat: 0g
Fiber: 3g
Protein: 2g
Carbohydrate: 16g


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