Acorn Squash and Apple Soup

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 106.0

Total Fat: 3.3 g
Cholesterol: 11.4 mg
Sodium: 801.9 mg
Total Carbs: 18.9 g
Dietary Fiber: 3.4 g
Protein: 2.1 g

View full nutritional breakdown of Acorn Squash and Apple Soup calories by ingredient

Introduction

This delicious (and low calorie) fall soup could really be made with any squash - it's wonderful with butternut as well as acorn! This delicious (and low calorie) fall soup could really be made with any squash - it's wonderful with butternut as well as acorn!

Number of Servings: 4

Ingredients

1 yellow onion, chopped

1 clove garlic, chopped

1 rib of celery, chopped

1 carrot, chopped

1 Tbsp butter

1 acorn squash, peeled, seeds removed, chopped

1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)

3 cups chicken broth (or vegetable broth if vegetarian)

Pinches of nutmeg, cinnamon, salt and pepper

Directions

Combine butter, onion, garlic, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10-20 minutes or until squash is soft. Puree. Add spices to taste.

Makes approximately four 2-cup servings, or 5-6 smaller ones.

*I think you could use EVOO in this, but the butter lends itself to the overall sweet-and-savoriness of the dish. Besides, in moderation, some butter can actually be a bit good for you! If in doubt, please read "Real Food: What to Eat and Why" by Kendra Planck. Yum!

**To make this vegetarian (or even vegan), use oil instead of butter, and vegetable broth instead of chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user LOVELYMRSB.