squash & sweet potato soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of squash & sweet potato soup calories by ingredient


Introduction

acorn squash and sweet potato give heartiness to this slightly sweet soup acorn squash and sweet potato give heartiness to this slightly sweet soup
Number of Servings: 4

Ingredients

    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


Directions

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.