Butternut Squash and Sweet Potato Ginger Soup

This is a very delicious soup - great for part of a healthy lunch, especially on a chilly day. It turns out very thick - and is incredibly filling. The last step of blending the soup is rather tedious, but it is well worth it.

Although this recipe only features the sweet potato - and doesn't center on it, I think it is a fantastic way to incorporate them (and two other great orange vegetables) into your diet.

2 Tbsp Olive Oil
1/2 Large Onion
4 cups low sodium Chicken Stock
1 pound peeled, diced Carrots
1 large peeled, diced Sweet Potato
1 peeled, diced Butternut Squash
2 Tbsp chopped Ginger
1 tsp Curry Powder
1/2 tsp Cumin
1/2 tsp Cinnamon

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until golden and tender.
2. Pour in the chicken stock and bring to a boil.
3. Add veggies and simmer, covered for 25-30 minutes. If the stock doesn't fully cover the vegetables, that is okay - they will boil down. However, it does make a very thick soup - so adding some water at this point is okay, adding it later will dilute the flavour though.
4. Add ginger and spices, reduce to medium-low and cook 5-10 minutes.
5. Remove from heat, let soup cool until it can be handled easily, then use a blender to puree.

If you are using a healthy chicken stock then there are a ton of good things to say about this soup. Including; no cholesterol, high dietary fiber content, very high in manganese, vitamin A and vitamin C, as well as a high concentration of potatssium and vitamin B6. Below is a Nutrition Facts sheet based on this soup serving six. A serving also counts as 2 of your daily (orange) vegetable servings for the day.