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
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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


    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.

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