Acorn Squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large acorn squashheavy whipping creamwatersaltwhite peppercayenne pepperground thymecinnamon
1. Pre heat oven to 375 degrees F
2. Cut squash in half and remove seeds
3. Place squash halves, cut side down on baking sheet
4. Pour 1/4 cup of water in bottom pan and bake for 1 hour or until knife easily punctures squash
5. Once tender and slightly cooled, scrape flesh from skin using metal spoon
6. Puree roasted flesh in food processor with cream, until smooth
7. add water or broth to thin puree into desired soup consistency, puree again
8. Spice soup with salt, white pepper, cinnamon, ground thyme and spicy cayenne pepper to taste.
Serving Size: (4) 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SASSMACASS.
2. Cut squash in half and remove seeds
3. Place squash halves, cut side down on baking sheet
4. Pour 1/4 cup of water in bottom pan and bake for 1 hour or until knife easily punctures squash
5. Once tender and slightly cooled, scrape flesh from skin using metal spoon
6. Puree roasted flesh in food processor with cream, until smooth
7. add water or broth to thin puree into desired soup consistency, puree again
8. Spice soup with salt, white pepper, cinnamon, ground thyme and spicy cayenne pepper to taste.
Serving Size: (4) 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SASSMACASS.
Nutritional Info Amount Per Serving
- Calories: 123.1
- Total Fat: 5.7 g
- Cholesterol: 20.4 mg
- Sodium: 313.3 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 5.6 g
- Protein: 1.7 g
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