Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Acorn Squash 1 pound in weight1 Sweet Potato 7 oz in weighth1 Carrot 5 oz in weight2 Onions 10 oz in weight1 eating apple I used a Cox 4oz in weight2 tsp mixed dried herbs1 tsp Smoked Paprika1 Clove Garlic crushed1 small red chili pepper or 1/2 tsp dried chili flakesSalt and pepper to tasteSpray oil30 fluid ounces water
Cut Squash into pieces scoop out seeds and put in a roasting pan. Peel the Sweet potato and cut into even sized pieces add these to the roasting pan spray with a little oil and roast ina hot oven until soft.
Whilst these are roasting peel carrot and chop up into small pieces. Peel onions and chop.Cut apple core and chop do not peel the apple. Chop the small pepper into fine pieces de-seed if you prefer. Place these in a saucepan, add the herbs, paprika and chili either the feesh chili or use dried flakes salt and pepper. Add the water bring to the boil then simmer until all the vegetables are really soft. Add more water if needed.
When the Squash and Sweet potato are soft remove from the oven and allow the squash to cool. Peel off the skin and add to the saucepan along with the Sweet potato. Cook until the squash can be mashed into the soup.
Alow to cool and blend in a blender, divide into 4 portions. Serve piping hot.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAAUTUMN.
Whilst these are roasting peel carrot and chop up into small pieces. Peel onions and chop.Cut apple core and chop do not peel the apple. Chop the small pepper into fine pieces de-seed if you prefer. Place these in a saucepan, add the herbs, paprika and chili either the feesh chili or use dried flakes salt and pepper. Add the water bring to the boil then simmer until all the vegetables are really soft. Add more water if needed.
When the Squash and Sweet potato are soft remove from the oven and allow the squash to cool. Peel off the skin and add to the saucepan along with the Sweet potato. Cook until the squash can be mashed into the soup.
Alow to cool and blend in a blender, divide into 4 portions. Serve piping hot.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAAUTUMN.
Nutritional Info Amount Per Serving
- Calories: 125.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 26.3 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 7.1 g
- Protein: 2.6 g
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