Vegetable puree soup

This is a low-cal, tasty and really healthy soup that's great for a cold fall/winter evening! It's not the most interesting or "exotic" recipe on here but it's great if you're having trouble getting your vegetables in. You're going to need a blender. This makes two servings.

Ingredients
150 grams peeled and chopped butternut squash (that's just over 5 ounces)
150 grams peeled and chopped sweet potato
150 grams peeled and chopped carrots (I used baby carrots because it was easier)
150 grams peeled and chopped broccoli stalk
1 tablespoon butter
3 cups low-sodium chicken stock (I used Campbell's)

Fry the butternut squash and sweet potato in butter until they soften, then add the carrots, broccoli stalk and chicken stock. Bring to a boil for a few minutes, then turn the heat down and simmer for about 10-15 minutes, until all the vegetables are soft. Then pour everything into the blender and puree. Let it cool for a bit and enjoy!

Nutritional info per serving (according to MFP)
221 calories
Total fat 5.6 grams
Cholesterol 13.4 mg
Sodium 864.1 mg (I know this is a bit high - you could always substitute the chicken stock for water)
Potassium 1159 mg
Total carbs 36.6 g
Fibre 5.1 g
Sugars 10 g
Protein 8.6 g
Vitamin A 589.7%
Vitamin C 185.4%
Calcium 12.9%
Iron 13.8%