squash & sweet potato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 acorn squash 4-5"1 medium sweet potato1 medium macintosh apple1/2 medium onion1 1/2 T olive oil1/4 tsp salt1/4 tsp pepper1 bouillon cube2 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.
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.
Nutritional Info Amount Per Serving
- Calories: 152.9
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 470.8 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.8 g
- Protein: 1.9 g
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