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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 180.4
  • Total Fat: 3.8 g
  • Cholesterol: 8.5 mg
  • Sodium: 306.8 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.8 g

View full nutritional breakdown of Kickin' Acorn Squash soup calories by ingredient
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Kickin' Acorn Squash soup

Submitted by: SALKLINE

Introduction

A dash of Tabasco and allspice kick this up a notch from the more usual bland squash soup. I adapted this from a restaurant recipe to make it lower sodium and lower fat. This is also very good with butternut squash. A dash of Tabasco and allspice kick this up a notch from the more usual bland squash soup. I adapted this from a restaurant recipe to make it lower sodium and lower fat. This is also very good with butternut squash.
Number of Servings: 3

Ingredients

    6 oz acorn squash, roasted(about one half of a 4 inch squash)
    1/2 pear, peeled and chopped
    1 small onion, diced
    1 7 inch rib of celery, diced
    2 Tbsp butter,melted
    2 oz silk plain soy milk
    1.25 cup lower sodium chicken broth(550 mg per cup)
    1.25 Tbsp honey
    1/2 Tbsp cider or wine vinegar
    Pinch of allspice
    0.75 tsp Sage, ground
    1/2 Tbsp fresh Thyme, minced
    2 Tbsp brown sugar, packed
    1/2 Tsp nutmeg
    0.75 tsp Tabasco
    1/2 Tbsp lemon juice
    2 Tbsp fat free sour cream
    Pinch of cinnamon

Directions

Roast the acorn squash as you would for cooking it to eat it alone, 400 degrees, about 50 minutes. Can be done a day ahead. Remove the squash from it's shell and mash. Reserve.
Saute the onion and celery in the butter.
Add all the ingredients except lemon juice, sour cream and cinnamon to a soup pot.
Puree the ingredients in the pot using a stick blender.
Let simmer on low for 20 minutes
Remove from heat and stir in lemon juice.
Add sour cream just before serving.
Sprinkle each serving with a pinch of cinnamon.
Serve immediately.


Number of Servings: 3

Recipe submitted by SparkPeople user SALKLINE.






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