Acorn Squash and Sweet Potato Soup
Ingredients
The soup
-
2
cups
steamed sweet potatoes
-
1
whole
roasted acorn squash
-
1
whole
onion, diced
-
1
clove
garlic, crushed
-
½
tsp
salted herbs
-
3
cups
chicken stock
-
½
cup
low fat sour cream
-
1
pinch
4 spice (nutmeg, ginger, clove, pepper)
-
1
pinch
cinnamon
Garnish
-
to taste
chopped pecans
-
to taste
chopped flat leaf parsley
-
to taste
dollop low fat sour cream
Instructions
- 1. Cut acorn squash in half, remove seeds and roast flesh side down in a 375°F oven for about 40 minutes, or until tender.
- 2. Peel, dice and steam sweet potatoes for about 7 minutes.
- 3. In a saucepan, brown onion and garlic. Add cooked potatoes and squash and cook for 2-3 minutes.
- 4. Add salted herbs, 4 spice, cinnamon and chicken stock. Bring to a boil then simmer for 5 minutes.
- 5. Purée the soup in a food processor. Return to saucepan and add sour cream. Stir to combine.
- 6. Serve and garnish with a dollop of sour cream, chopped pecans and flat leaf parsley.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
6g
Sodium
500mg
Cholesterol
10mg
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