Acorn Squash Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 125.1
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 26.3 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 7.1 g
- Protein: 2.6 g
View full nutritional breakdown of Acorn Squash Soup calories by ingredient
Introduction
This is a thick warming comforting soup This is a thick warming comforting soupNumber of Servings: 4
Ingredients
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1 Acorn Squash 1 pound in weight
1 Sweet Potato 7 oz in weighth
1 Carrot 5 oz in weight
2 Onions 10 oz in weight
1 eating apple I used a Cox 4oz in weight
2 tsp mixed dried herbs
1 tsp Smoked Paprika
1 Clove Garlic crushed
1 small red chili pepper or 1/2 tsp dried chili flakes
Salt and pepper to taste
Spray oil
30 fluid ounces water
Directions
Cut Squash into pieces scoop out seeds and put in a roasting pan. Peel the Sweet potato and cut into even sized pieces add these to the roasting pan spray with a little oil and roast ina hot oven until soft.
Whilst these are roasting peel carrot and chop up into small pieces. Peel onions and chop.Cut apple core and chop do not peel the apple. Chop the small pepper into fine pieces de-seed if you prefer. Place these in a saucepan, add the herbs, paprika and chili either the feesh chili or use dried flakes salt and pepper. Add the water bring to the boil then simmer until all the vegetables are really soft. Add more water if needed.
When the Squash and Sweet potato are soft remove from the oven and allow the squash to cool. Peel off the skin and add to the saucepan along with the Sweet potato. Cook until the squash can be mashed into the soup.
Alow to cool and blend in a blender, divide into 4 portions. Serve piping hot.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAAUTUMN.
Whilst these are roasting peel carrot and chop up into small pieces. Peel onions and chop.Cut apple core and chop do not peel the apple. Chop the small pepper into fine pieces de-seed if you prefer. Place these in a saucepan, add the herbs, paprika and chili either the feesh chili or use dried flakes salt and pepper. Add the water bring to the boil then simmer until all the vegetables are really soft. Add more water if needed.
When the Squash and Sweet potato are soft remove from the oven and allow the squash to cool. Peel off the skin and add to the saucepan along with the Sweet potato. Cook until the squash can be mashed into the soup.
Alow to cool and blend in a blender, divide into 4 portions. Serve piping hot.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PAULAAUTUMN.
Member Ratings For This Recipe
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4DOGNIGHT
