Roasted Acorn Squash soup

Name: Roasted Acorn Squash soup Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 5
Ingredients: 2 acorn squash; 2 medium apples (skin on ok); 1 tbs olive oil; 1 tbs butter; 1 medium - large shallot; Chicken or vegetable stock (3-4 c); Cinnamon or pumpkin pie spice (1 tsp); Orange zest (or lemon zest) from 1/2 an orange (or lemon).; Salt and pepper

Minutes to Prepare: 15
Minutes to Cook: 90

Number of Servings: 5

Ingredients

2 acorn squash2 medium apples (skin on ok)1 tbs olive oil1 tbs butter1 medium - large shallotChicken or vegetable stock (3-4 c)Cinnamon or pumpkin pie spice (1 tsp)Orange zest (or lemon zest) from 1/2 an orange (or lemon). Salt and pepper

Directions

Cut and clean seeds from acorn squash. Roast at 400 degrees until tender (an hour or so). Scrape squash out of the rind and let cool. Saute shallot and sliced apple in olive oil and butter. Add orange zest. Add cinnamon or pumpkin pie spice and salt and pepper to taste. Add chicken (or veg.) stock and simmer until ingreditents are soft. Add squash. Blend (when cooled) and serve (or refrigerate until ready to serve). Freezes well. Heats up easily.

Serving Size: approx 4-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user JB1009.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 148.2
Total Fat: 4.3 g
Cholesterol: 4.0 mg
Sodium: 366.1 mg
Total Carbs: 29.2 g
Dietary Fiber: 4.6 g
Protein: 2.2 g

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