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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 89.5
  • Total Fat: 1.7 g
  • Cholesterol: 3.7 mg
  • Sodium: 647.4 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Ginger acorn squash soup calories by ingredient
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Ginger acorn squash soup

Submitted by: NAJN_ARTE

Introduction

The original recipe calls for one shredded carrot to be cooked along with the leeks, but I don't add it. I always forget. Also, you can forgo the chicken and just add broth. When my son finds chicken in the soup, he's happy to eat it. The original recipe calls for one shredded carrot to be cooked along with the leeks, but I don't add it. I always forget. Also, you can forgo the chicken and just add broth. When my son finds chicken in the soup, he's happy to eat it.
Number of Servings: 8

Ingredients

    2 acorn squashes
    1 tsp fresh ginger, shredded
    1 tbsp Margarine
    2 leeks
    salt and pepper to taste

Directions

Cut acorn squashes in halves, remove the seeds, and bake for 1 hour flat side down on a greased baking sheet at 180F or microwave for 15 minutes in high

Slice leeks

Heat soup pot and add margarine to melt

Once margarine is melted, add leeks and stir until the leeks are covered with margarine

Cover the pot and let simmer for 10 minutes

Once the leeks are cooked, empty the acorn squashes in the food processor or the blender and add the leeks.

Add some chicken broth to the food processor or blender, just enough to puree the acorn squashes and so that the food processor works fine.

Process until smooth

Transfer the mix to the soup pot and simmer for about 15 minutes

Add the shredded ginger, salt, and pepper

Serve warm

Number of Servings: 8

Recipe submitted by SparkPeople user NAJN_ARTE.






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