Acorn Squash Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 161.1
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,019.8 mg
  • Total Carbs: 30.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.4 g

View full nutritional breakdown of Acorn Squash Soup calories by ingredient


Introduction

My dad makes this every year for Thanksgiving. I've tweaked it to be Vegan so we could bring it to Farm Sanctuary's Celebration FOR the Turkeys every November. It's delicious and everyone loves it, even picky kids. My dad makes this every year for Thanksgiving. I've tweaked it to be Vegan so we could bring it to Farm Sanctuary's Celebration FOR the Turkeys every November. It's delicious and everyone loves it, even picky kids.
Number of Servings: 4

Ingredients

    2 acorn squash (1 1/2 lbs)
    1/2 c. minced onion
    1/2 c. minced celery
    1/2 c. minced carrots
    2 T. soy margarine or water (to avoid sticking)
    small bay leaf
    1/2 t. dried thyme
    2-4 c. vegetable stock
    1/2 c. tofu, blended or vegan cream (optional)

Directions

Cut squash in half and seed. Sprinkle with salt and pepper. Bake cut side down on oiled pan in a 350 degree oven for 45-60 minutes or until tender. You can smell it and it'll be soft when squeezed. Let cool.
Sweat carrots, onions and celery with margarine, spices, salt and pepper in a gigantic soup pot. Cook over low heat until tender. Add stock and boil. Simmer 20 minutes or longer to blend flavors. Get rid of bay leaf (not edible). Puree squash with stock mixture in blender. Do a little at a time, putting the blended soup back into the pot. Can add pureed tofu or vegan cream for added creaminess but it doesn't really do much. Adding the tofu will give it a slight protein boost, though. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user MAYNARDBEAN.