Sweet Autumn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups Acorn Squash, peeled and chopped (or about 1/2 a squash)*1/2 a medium apple, cored4 cups kale, washed and chopped1 Tbs cilantro, chopped1 cup butternut squash (I used Pacific Foods brand)1 cup Vegetable broth (I used Pacific Foods brand)2 tsp garlic2 tsp ground ginger1/2 cup celery, chopped1/2 cup onion, chopped1/2 cup corn (frozen or canned, I used frozen)1/2 cup mini sweet peppers (or 3 mini peppers) 1 cup leek, choppedcinnamon, dash nutmeg, dashsalt, dashpepper, dash
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
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
Nutritional Info 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
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