Squash and Sweet Potato Soup

Lunches during my week of detox is this light Fall soup from "You Are What You Eat" by Dr. Gillian McKeith.

This soup is quite easy, minus all of the chopping of the vegetables.  I adapted the recipe slightly because my store did not have some of the ingredients (fennel for example).  The soup is actually quite filling even though it's just veggies.  It's the perfect soup for fall and after a heavy Thanksgiving week!

Squash and Sweet Potato Soup
6 cups of water
2tbsp olive oil
1 tbsp chicken bouillon
1 butternut squash, cubed
1 sweet potato, cubed
3 large carrots, sliced
1 onion
1 clove of garlic

Heat the olive oil in a large pot and add all of the vegetables and cook until the veggies are soft (about 10-20 minutes)  Add the bouillon and 6 cups of water and bring to a boil.  Cook for about 20 minutes and either blend or leave the veggies whole.  I blended the chilled soup the next day.  Waiting until the next day is much safer than blending hot liquids!