Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 small onion1/4 cup chopped celery1 Tbsp. Olivio (can use butter or margarine)2 Tbsp. all-purpose flour1 tsp. chicken bouillon granules1/2 tsp. dill weed1/4 tsp. curry powderdash cayenne pepper3 cups chicken broth (I use Swanson Natural Goodness)1 (12 ounce) can evaporated milk, fat free3 cups mashed cooked acorn squashsalt and pepper to tastePumpkin pie seasoning to taste
Makes 7 1-cup servings.
In a large saucepan, sate the onion and celery in butter or margarine (nutrition data is for Olivio). Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir of 2 minutes. Add squash, salt and pepper, and pumpkin pie seasoning; heat through.
In a blender, process soup in batches until smooth. I like to do only one batch in the blender, leaving some added texture to the soup.
Can garnish with crumbled bacon but that is not included in the nutritional data. Enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user QUERIAN.
In a large saucepan, sate the onion and celery in butter or margarine (nutrition data is for Olivio). Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir of 2 minutes. Add squash, salt and pepper, and pumpkin pie seasoning; heat through.
In a blender, process soup in batches until smooth. I like to do only one batch in the blender, leaving some added texture to the soup.
Can garnish with crumbled bacon but that is not included in the nutritional data. Enjoy!
Number of Servings: 7
Recipe submitted by SparkPeople user QUERIAN.
Nutritional Info Amount Per Serving
- Calories: 122.3
- Total Fat: 1.4 g
- Cholesterol: 2.2 mg
- Sodium: 536.4 mg
- Total Carbs: 22.2 g
- Dietary Fiber: 4.2 g
- Protein: 6.8 g
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