Appetizers / Soups / Salads

Winter Squash and Sweet Potato Soup is for Soup.

Winter Squash and Sweet Potato Soup takes 20 minutes to prepare.

Winter Squash and Sweet Potato Soup takes 20 minutes to cook.

Winter Squash and Sweet Potato Soup makes 5 servings.

The ingredients for Winter Squash and Sweet Potato Soup are:

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

Here is how you make Winter Squash and Sweet Potato Soup:

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 servingsNumber of Servings: 5Recipe submitted by SparkPeople user DAVENOHE.

The nutritional information for Winter Squash and Sweet Potato Soup is:

• Servings Per Recipe: 5
• 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

The dietary needs meet for Winter Squash and Sweet Potato Soup is Low Fat