Acorn Squash Soup
- Number of Servings: 12
Ingredients
2.5 lbs acorn squash, seeded, peeled and cubed2 medium carrots, cut into 1" pieces2 T canola oil1.5 sweet onions1 celery stock1 1.2 qts chicken stock1 bay leaf1/4 tsp thyme1 Tbsp brown sugar
arrange squash and carrots in oiled baking sheet. Bake at 400 for 1 hour, until fork tender.
Grill onions in oil in large stock pot, add celery, squash, chicken stock, bay leaf, thyme and salt and pepper to taste. Simmer for 30 minutes.
Using an immersion or standard blender blend soup until smooth.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SRGODDY.
Grill onions in oil in large stock pot, add celery, squash, chicken stock, bay leaf, thyme and salt and pepper to taste. Simmer for 30 minutes.
Using an immersion or standard blender blend soup until smooth.
Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user SRGODDY.
Nutritional Info Amount Per Serving
- Calories: 77.5
- Total Fat: 2.7 g
- Cholesterol: 2.5 mg
- Sodium: 495.3 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.0 g
- Protein: 1.5 g
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