Try this Roasted Acorn Squash Soup recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 300. Place prepared squash on jelly roll pan, cut side down. Bake about 1 hour and 15 minutes until completely soft.
In a medium saucepan, melt butter. Add celery, carrot and onion. Cook gently about 5 minutes until soft. Scrape flesh from squash and add to pan along with broth. Heat to a boil. Reduce heat, cover and simmer gently 25 to 30 minutes until the carrot and celery are tender.
Puree soup in a food processor or blender. Return to pan and add cream, lemon juice, salt & pepper. Gently heat.
Serve sprinkled with toasted squash seeds, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (749g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1432 | ||
Calories from Fat: 897 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.6g | 133 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 40.2g | ||
Polyunsanturated Fat 20.1g | ||
Cholesterol 480.4mg | 148 % | |
Sodium 520.4mg | 18 % | |
Potassium 1577.2mg | 42 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 10.9g | ||
Protein 115.2g | 165 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1432
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