Thanksgiving

squash and sweet potato soup is for Dinner.

squash and sweet potato soup takes 20 minutes to prepare.

squash and sweet potato soup takes 30 minutes to cook.

squash and sweet potato soup makes 4 servings.

The ingredients for squash and sweet potato soup are:

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

Here is how you make squash and sweet potato soup:

preheat oven to 375 degrees.line a shallow roasting pan with aluminum foilpeel 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: 4Recipe submitted by SparkPeople user ELAPOINTE.

The nutritional information for squash and sweet potato soup is:

• 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

The dietary needs meet for squash and sweet potato soup is Low Fat