Broccoli Acorn Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 100.5
- Total Fat: 4.8 g
- Cholesterol: 12.5 mg
- Sodium: 332.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.6 g
- Protein: 5.3 g
View full nutritional breakdown of Broccoli Acorn Squash Soup calories by ingredient
Introduction
A thick and hearty soup that is creamy without all the cream!! A thick and hearty soup that is creamy without all the cream!!Number of Servings: 8
Ingredients
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One Acorn squash peeled (potatoe peeler works pretty good) and chopped up into chunks.
4 cups of broccoli crowns (the prepackaged broccoli crowns is what I used for this recipe)
Approx. 3 cups of chicken broth (can add or remove based on your preference of thickness), can also use Vegetable broth to make vegetarian style.
1 yellow onion chopped
3 cloves of garlic chopped
1 cup of shredded cheese
Salt and Pepper to taste
Directions
Place broth in a good size stock pot and add cubed sqush, onion and garlic. Bring to a boil then add broccoli. Let cook for approximately 10 minutes till vegetables are soft enough to blend. Add a touch of salt and pepper. Ladel soup into blender and puree to eliminate the chunks (may have to do in small batches). Put soup back into pot, add cheese, stir and taste. Add salt and pepper for additional seasoning and enjoy!!
Number of Servings: 8
Recipe submitted by SparkPeople user APESTEW.
Number of Servings: 8
Recipe submitted by SparkPeople user APESTEW.
Member Ratings For This Recipe
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SHAMAFROG
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CARLADOWELL
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SLIMKATIE
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PSYCHNURSEJEN
We LOVED this soup. I took the advice above and microwaved the squash first. I used much more broccoli than called for as I had alot that was about to go bad. Used about 4cups chicken broth and a bit of milk at the end. I omitted the cheese and it was still very good. Added lots of garlic too! - 3/24/10
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LEAKAY59