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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.5
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 237.3 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 8.6 g
  • Protein: 6.0 g

View full nutritional breakdown of Sweet Autumn Soup calories by ingredient
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Sweet Autumn Soup

Submitted by: KDSKYWALKER

Introduction

Try this delicious autumn soup. It's sweet and tangy warm, creamy and filling; with the wonderful colors of fall. Try this delicious autumn soup. It's sweet and tangy warm, creamy and filling; with the wonderful colors of fall.
Number of Servings: 4

Ingredients

    4 cups Acorn Squash, peeled and chopped (or about 1/2 a squash)*
    1/2 a medium apple, cored
    4 cups kale, washed and chopped
    1 Tbs cilantro, chopped
    1 cup butternut squash (I used Pacific Foods brand)
    1 cup Vegetable broth (I used Pacific Foods brand)
    2 tsp garlic
    2 tsp ground ginger
    1/2 cup celery, chopped
    1/2 cup onion, chopped
    1/2 cup corn (frozen or canned, I used frozen)
    1/2 cup mini sweet peppers (or 3 mini peppers)
    1 cup leek, chopped
    cinnamon, dash
    nutmeg, dash
    salt, dash
    pepper, dash

Tips

*It takes a while to peel it. good luck. go slow, so not to cut yourself.

**try to use reds and oranges for more color because the soup is really green.


Directions

1. Start with halfing, coring, and peeling your acorn squash. Place in a sauce pan to boil for about 10 minutes or until soft.

2. While squash is boiling, prepare the rest of your vegetables.

3. When squash is soft, drain and pour into blender with kale, apple, cilantro, butternut squash soup, and vegetable broth. Blend until smooth.

4. In a soup pot, soften the rest of your vegetables on Med-high heat.

5. Once they are soft, pour the what's in the blender into the pot to mix in the vegetables. Season as desired.

Serving Size: 4 servings (about 1.5 cups each






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