Roasted Acorn Squash soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 148.2
  • Total Fat: 4.3 g
  • Cholesterol: 4.0 mg
  • Sodium: 366.1 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Roasted Acorn Squash soup calories by ingredient



Number of Servings: 5

Ingredients

    2 acorn squash
    2 medium apples (skin on ok)
    1 tbs olive oil
    1 tbs butter
    1 medium - large shallot
    Chicken or vegetable stock (3-4 c)
    Cinnamon or pumpkin pie spice (1 tsp)
    Orange zest (or lemon zest) from 1/2 an orange (or lemon).
    Salt and pepper

Tips

Can be made with butternut squash as well. Use water or more stock to adjust thickness. Be careful blending hot liquids - let ingredients cool. Heat will create a seal on the blender (or nutribullet - my blender of choice)


Directions

Cut and clean seeds from acorn squash. Roast at 400 degrees until tender (an hour or so). Scrape squash out of the rind and let cool. Saute shallot and sliced apple in olive oil and butter. Add orange zest. Add cinnamon or pumpkin pie spice and salt and pepper to taste. Add chicken (or veg.) stock and simmer until ingreditents are soft. Add squash. Blend (when cooled) and serve (or refrigerate until ready to serve). Freezes well. Heats up easily.

Serving Size: approx 4-6 servings

Number of Servings: 5

Recipe submitted by SparkPeople user JB1009.