Butternut Squash, Acorn Squash and Sweet Potato Soup

Serves: 6

Preheat Oven 400^o

Estimated Calories per serving: 230

Fat grams: 2 grams

Ingredients:

1 medium butternut squash

2 sweet potatoes

1 acorn squash

1 onion, chopped

5 cups chicken stock

¼ teaspoon cayenne pepper

¼ teaspoon cardamom

¼ – ½ teaspoon nutmeg

Directions:

1. Spray a baking sheet lined with aluminum foil with cooking spray.  Cut butternut, acorn squash and potatoes in half and place on baking sheet cut side down on baking sheet.
2. Roast until they are soft (potatoes may have to come out earlier).  Set aside and let cool.
3. Heat a 5 – 6 quart pot on medium heat and spray with cooking spray.  Sauté onion until soft.  Add chicken stock and bring to boil.
4. Scoop out the insides of the butternut, acorn squash and potatoes and add to the pot.
5. Season with cayenne, cardamom and nutmeg and allow to simmer for about 10 – 15 minutes.
6. Using a handheld immersion blender (or standard blender in batches), puree the soup.
7. Serve hot with sour cream, if desired.

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