Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Acorn Squash, cooked-almost 2 Cups1tps olive oil1/2 Onion, chopped2 C vegetable brothSalt and Pepper to tastedash of ground gingerdash of ground nutmegdash of cinnamon1/2 C heavy cream
Preheat oven to 350 degrees. Cut squash in half, clean out seeds. Place flesh side down in a baking dish. Fill with water up to about 1/2 inch. Bake for 45 minutes.
When cooked through, scoop out flesh and set aside.
Finely chop onion and sautee in 1 tsp olive oil in a small saucepan.
Add 1/2 cup broth and then cooked squash. Stir in the rest of the broth and spices. Simmer for about 10 minutes.
Using an immersion blender, blend soup together and blend in the 1/2 Cup cream. When blended, simmer another 10 minutes
Serving Size: make 3 1-Cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user LAURENSINGS.
When cooked through, scoop out flesh and set aside.
Finely chop onion and sautee in 1 tsp olive oil in a small saucepan.
Add 1/2 cup broth and then cooked squash. Stir in the rest of the broth and spices. Simmer for about 10 minutes.
Using an immersion blender, blend soup together and blend in the 1/2 Cup cream. When blended, simmer another 10 minutes
Serving Size: make 3 1-Cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user LAURENSINGS.
Nutritional Info Amount Per Serving
- Calories: 227.8
- Total Fat: 16.4 g
- Cholesterol: 54.3 mg
- Sodium: 698.7 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.7 g
- Protein: 2.3 g
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