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What’s For Dinner? Squash, Sweet Potato & Apple Soup

This morning when I woke up and left my house I could not believe that it was in the 30’s and there was frost on my windows!! Luckily I was heading to a heated yoga class and warmed up quickly 😉 This soup is perfect for this chilly night! Two things I am grateful for on a chilly day, hot yoga & homemade soup.

Enjoy 🙂
Jenn

soup

Ingredients:

3-4 large whole carrots (peeled and diced)

1 sweet onion (diced)

4 celery stalks (diced, and keep the greens)

2 sweet potatoes (peeled and diced)

1 acorn squash, peeled and diced

1 butternut squash peeled and diced

1 apple, peeled and diced

32 oz chicken or vegetable broth

In a large stock pot, add a little olive oil and butter, saute the onion, celery, celery greens, carrots and potatoes. Add salt & pepper and fresh parsley, stir well. Next add remaining ingredients, stir. Lastly, add the broth. Bring soup to a boil, then simmer and cover for at least 30 minutes. Make sure that the squash and potatoes are cooked, then puree your soup and serve! I use a hand blender to puree, you can use a food processor or whatever you have at home.

 

 

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