Warm up with a delicious Fall soup that brings together the flavors of butternut squash, sweet potato, and apple. This recipe uses already prepared butternut squash soup with fresh sweet potato and applesauce. The light coconut milk lends extra creaminess and richness as well!
Serves 3-4
1 Sweet Potato or Yam, peeled and cut into 1 inch cubes
2-3 cups Prepared Butternut Squash Soup (such as Imagine Foods or Pacific)
3-4 Tbsp Unsweetened Apple Sauce
Light coconut milk (optional)
Method
In a large pot add about an inch of water and heat just until it begins to simmer. Add sweet potato, reduced heat to medium-low and cover. Cook for 10-15 minutes until sweet potatoes are tender. They should be easy to mash with a fork.
Drain any excess water and let sweet potatoes cool. Transfer to a food processor, add 2 cups butternut squash soup and 3 Tbsp apple sauce. Process til smooth. Add additional soup and apple sauce to reach desired consistency and taste. If using, add a few tablespoons of light coconut milk for creaminess.
Transfer to bowls and serve!
Freezing: You can also freeze this is small tupperwear (about 8oz) for individual ready-to-heat and eat servings! I recommend NOT adding coconut milk to any portions that you are going to freeze as I’ve found it doesn’t freeze well.
Nutrition Info (1/4 recipe): 112 Calories, 2g fat, 2.5g fiber, .5g protein
(based on 3 cups the soup, 1 medium sweet potato, 4 Tbsp applesauce, and 3 Tbsp light coconut milk):
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