Winter Squash and Sweet Potato Soup

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 chunked
1 leek, only the white part, sliced and chopped
1 medium onions, diced
1 clove garlic, minced
2 stalk celery, chopped
2 carrots, sliced
1 apple, peeled, cored, and chunked
1 tbsp unsalted butter
3 1/2 cups low sodium chicken broth
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
salt and pepper to taste
2 cups water

Serve with a dollop of sour cream on top. Remember to add the sour cream to your calorie counter!

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.