Butternut and Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Med. Butternut Squash (about 1 1/2 lb)2 Med. Acorn Squash (about 1 lb ea.)SaltPepper1 Med. Yellow Onion, Thinly sliced1 Med. Stalk Celery, Thinly sliced on diagonal1 Med. Granny Smith Apple, peeled, cored and thinly sliced5 Cups Chicken or Vegetable Broth6 Cloves Roasted Garlic1 tsp Curry Powder1/2 tsp Ground CuminParsley & Sage, chopped for Garnish
Preheat oven to 350. Cut each Squash in half length wise, leaving seeds in. Sprinkle with salt and pepper. Place cut squash, cut/seed side down on a baking sheet or shallow pan with 1 Cup of water. Bake for 45 min. - 1 hour until squash is tender with stuck with a fork. Let cool.
Place Onions, Celery, and Apple slices in steamer basket and steam over boiling water for 5-6 minutes until apples are tender.
When Squash is cool enough to handle, remove seeds and discard. Scoop flesh of Squash in to a stock pot or large sauce pan. Add steamed Onions, Celery and Apple. Add Broth. Bring to a Boil. Reduce heat and simmer for 10 minutes.
Add Garlic, Curry Powder and Cumin.
Puree soup with immersion blender or in batches in regular blender.
Serve with chopped Parsley and Sage.
Serving Size: Makes 12 - 1 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SCUPCHURCH.
Place Onions, Celery, and Apple slices in steamer basket and steam over boiling water for 5-6 minutes until apples are tender.
When Squash is cool enough to handle, remove seeds and discard. Scoop flesh of Squash in to a stock pot or large sauce pan. Add steamed Onions, Celery and Apple. Add Broth. Bring to a Boil. Reduce heat and simmer for 10 minutes.
Add Garlic, Curry Powder and Cumin.
Puree soup with immersion blender or in batches in regular blender.
Serve with chopped Parsley and Sage.
Serving Size: Makes 12 - 1 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SCUPCHURCH.
Nutritional Info Amount Per Serving
- Calories: 84.0
- Total Fat: 0.5 g
- Cholesterol: 2.1 mg
- Sodium: 797.0 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 5.7 g
- Protein: 2.1 g
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