Can’t remember where I found this recipe but it’s simple, cheap and yummy! Also, this is a dinner for a family under $3! This serves 4-6 people and costs less than $2 if you use local produce in season.

2 apples, unpeeled, cored, cut in half
1 medium acorn squash, cut in half
2 tbsp (30 ml) olive oil
1 medium onion, chopped
1 clove garlic
4 cups (1 L) veggie chicken broth
Salt and pepper to taste
Parsley, optional

Preheat oven to 400° F (200° C). Place apples and squash upside down in a shallow pan with 1/4 inch of water. Bake for 35 minutes. Remove apples and set aside. Flip squash over. Drizzle with 1 tbsp olive oil and a sprinkle of salt. Broil for 5 minutes. Remove from heat and set aside.

In saucepan, heat remaining olive oil. Add onions and sautee for 5 minutes. Add garlic and sautee for 1 minute. Add veggie stock, apple and peeled squash. Bring to a boil. Simmer for 5 minutes. Remove from heat. Puree in blender to desired consistency. Season to taste with salt and pepper. Serve topped with freshly chopped parsley.

Per serving: 132 Calories , Carbohydrate 17 g (47%), Protein 4.3 g (13%), Fat 5.8 g (40%). Suitable for diabetic diets.