squash & sweet potato soup

1 acorn squash 4-5"
1 medium sweet potato
1 medium macintosh apple
1/2 medium onion
1 1/2 T olive oil
1/4 tsp salt
1/4 tsp pepper
1 bouillon cube
2 cups boiling water

preheat oven to 375 degrees.
line a shallow roasting pan with aluminum foil
peel and chop squash, sweet potato, and apple into 1" cubes. cube the onion. toss all in olive oil, salt & pepper.
spread veggies into roasting pan. cook uncovered 30 minutes.
while the veggies cook, boil 2 cups of water and dissolve a chicken bouillon cube (sub chicken stock or low sodium veg stock if desired).
when veggies are fork tender, remove from oven and place in a food processor. add chicken broth. pulse mixture until you get a creamy texture. enjoy!
(sometimes i add a dollop of chobani/fage or sour cream to this for an added kick! yum!)

Number of Servings: 4

Recipe submitted by SparkPeople user ELAPOINTE.