Apple and Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Acorn Squash 1 apple, any variety1 carrot1 3/4 cups vegetable broth1 garlic clove1/2 large onion 1 Tbsp plus 1 1/2 tsp unsalted butter2 Tbsp Almond milk1/4 tsp cinnamon1/4 nutmeg1/8 tsp allspiceBlack pepper to tasteI added 1/8 th tsp of allspice at the end for a added sweetness. Adjust the seasoning as you like.
Preheat oven to 400. Cut the squash in half and remove the seeds. Place squash in a baking dish and add enough water to cover the bottom of the pan. Bake 45 minutes. Drain the water and let squash cool enough to touch. Meanwhile, chop the onion, carrot, garlic and lastly the apple. Remove squash pulp from skin. Melt butter in a large pan. Saute the chopped ingredients until soft; 5-7 minutes. Add the broth then the cooled squash to the pan. Simmer 20 minutes, stirring often. Pour mixture into blender no more than half full. Working in batches, pulse the soup a few times before pureeing. Return the puree to the pot and add the milk and seasonings. Stir and serve.
Serving Size: make 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user COCOBUCKMAN.
Serving Size: make 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user COCOBUCKMAN.
Nutritional Info Amount Per Serving
- Calories: 117.0
- Total Fat: 3.3 g
- Cholesterol: 7.7 mg
- Sodium: 431.1 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.8 g
- Protein: 1.5 g
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