Carrot Butternut Squash Sweet Potato Soup

WHEW! Now that’s a mouthful! *insert dorky smile here

This soup will be sure to get you an A+ in How to Eat for Your Skin. Sweet potato and carrots are PACKED with tons of beta-carotene that is converted to Vitamin A, crucial for skin health.

Sweet potatoes are also much less starchy than normal potatoes. Those watching their glycemic index can dive in without fear of their blood sugar spiking!

This recipe has also been done with white cannellini beans added. Have you tried this recipe with them? Let me know how it went in the comments below!


C.B.S.S.P.S. Recipe 

1 large sweet potato, cubed

1 c. carrots (I used equal parts baby carrots and sweet potato)

2 tablespoons extra virgin olive oil*

32 oz. butternut squash soup (I use Imagine, vegan, organic, and low sodium!)

OR

1 butternut squash, cubed, peeled and de-seeded

1/2 c. water

Seasoning, to taste:

Oregano2016-02-02 20.20.jpg

Thyme

Salt & Pepper

Chili powder

Onion salt

Garlic powder


Preheat oven to 400 degrees. Toss carrots and sweet potato with oil and seasoning. Place on cookie sheet lined with aluminum foil. Roast veggies for about 15 minutes, or until soft.

Combine roasted veggies and butternut squash soup into a blender and blend until smooth. A lot of blogs will have you blend after everything has been boiled, but I’m too nervous blending super hot ingredients.

Finally, add your creamy blend to a medium saucepan and bring to a boil. Reduce and let simmer (covered! Those splatters are mean.) for about 5-10 minutes.

If you’r20160202_174839e making the optional grilled “cheese” side suggested below, simply use the same roasting pan as you did for the veggies and pop your sandwich in the oven! Allow 5 minutes per side. Double points for reducing post-nom cleanup.

Optional: Grilled cheese on the side! 

Keep it vegan with my favorite cheese substitute, daiya. I can hear your groans from here however – trust me, I never spent the money on vegan “cheeses” until I discovered daiya. Why spend the extra money when homemade nut cheeses were so much better? But when I’m craving the melty, gooey, cheesy goodness, I turn to daiya cheese slices (Sprouts or Whole Foods).

Huge bonus: Daiya uses coconut oil in their recipe!

Plop on one-two slices to some gluten-free bread. I used swiss for this particular evening 🙂

*Hint: Wanna try something new? Substitute coconut oil for olive oil here! Same measurements, so.much.goodness.

Have you tried this? Let me know how it went in the comments section below!