Winter Squash and Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 oz. acorn squash (about half of a 4 inch squash), peeled and chunked. (You could use any squash with this recipe, of course)1 sweet potato, about 5" long (8 oz), peeled and chunked1 leek, only the white part, sliced and chopped 1 medium onions, diced1 clove garlic, minced2 stalk celery, chopped2 carrots, sliced1 apple, peeled, cored, and chunked 1 tbsp unsalted butter3 1/2 cups low sodium chicken broth1/2 tsp ground nutmeg1/2 tsp ground cinnamonsalt and pepper to taste2 cups water
1. Combine butter, onion, garlic, celery, leek and carrot in large pot and saute until onions begin to change color.
2. Add squash, apple, sweet potato and broth. Cover and bring to boil.
3. Lower the heat and cover. Simmer for 15-20 minutes or until vegetables are soft.
4. If liquid is low, add water as needed, increase heat to bring to a boil.
5. Puree. Add spices and salt and pepper to taste.
6. Makes 5 two cup servings if you add all of the water.
Serving Size: 5-2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user DAVENOHE.
2. Add squash, apple, sweet potato and broth. Cover and bring to boil.
3. Lower the heat and cover. Simmer for 15-20 minutes or until vegetables are soft.
4. If liquid is low, add water as needed, increase heat to bring to a boil.
5. Puree. Add spices and salt and pepper to taste.
6. Makes 5 two cup servings if you add all of the water.
Serving Size: 5-2 cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user DAVENOHE.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 3.4 g
- Cholesterol: 9.7 mg
- Sodium: 143.5 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.3 g
- Protein: 2.6 g
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