Roasted Butternut Squash and Sweet Potato Soup

Ingredients

• 1 butternut squash medium, peeled, seeds removed, and chopped
• 1 sweet potato large, peeled and chopped
• 1 carrot large, peeled and chopped
• olive oil Drizzle of
• salt
• pepper
• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic chopped
• 2 cans low sodium vegetable broth 15 oz.
• 1 cup water
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• salt
• pepper

Nutrition

• Calories : 190 calories
• Carbohydrate : 28 grams
• Fat : 9 grams
• Fiber : 6 grams
• Protein : 3 grams
• SaturatedFat : 1.5 grams
• Sodium : 430 milligrams
• Sugar : 6 grams