Acorn Squash Soup
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 227.8
- Total Fat: 16.4 g
- Cholesterol: 54.3 mg
- Sodium: 698.7 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.7 g
- Protein: 2.3 g
View full nutritional breakdown of Acorn Squash Soup calories by ingredient
Introduction
Small enough recipe for a single person, easy enough to double for more. Small enough recipe for a single person, easy enough to double for more.Number of Servings: 3
Ingredients
-
1 Acorn Squash, cooked-almost 2 Cups
1tps olive oil
1/2 Onion, chopped
2 C vegetable broth
Salt and Pepper to taste
dash of ground ginger
dash of ground nutmeg
dash of cinnamon
1/2 C heavy cream
Directions
Preheat oven to 350 degrees. Cut squash in half, clean out seeds. Place flesh side down in a baking dish. Fill with water up to about 1/2 inch. Bake for 45 minutes.
When cooked through, scoop out flesh and set aside.
Finely chop onion and sautee in 1 tsp olive oil in a small saucepan.
Add 1/2 cup broth and then cooked squash. Stir in the rest of the broth and spices. Simmer for about 10 minutes.
Using an immersion blender, blend soup together and blend in the 1/2 Cup cream. When blended, simmer another 10 minutes
Serving Size: make 3 1-Cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user LAURENSINGS.
When cooked through, scoop out flesh and set aside.
Finely chop onion and sautee in 1 tsp olive oil in a small saucepan.
Add 1/2 cup broth and then cooked squash. Stir in the rest of the broth and spices. Simmer for about 10 minutes.
Using an immersion blender, blend soup together and blend in the 1/2 Cup cream. When blended, simmer another 10 minutes
Serving Size: make 3 1-Cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user LAURENSINGS.