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Acorn Squash Soup
A medley of vegetables combined with cheese give this soup a comforting taste. Brought to you by dLife®
6 Servings
Prep: 15 min. Cook: 10 min.
Ingredients
2 acorn squash, cut into quarters
1 leek or onion, chopped fine
1 tablespoon vegetable oil
1 medium carrots, sliced thin
3 cup canned turkey broth
1 medium apple, peeled, cored, and diced
1 bay leaf
1/4 teaspoons curry powder
1/2 teaspoons dried parsley, flakes
Pinch ground cinnamon
6 teaspoons grated Parmesan cheese
Directions
In large pot, set squash in 1-inch of water. Steam until soft. Check
water level occasionally, and add water when necessary.
Spoon out flesh into bowl and discard shells. Set aside.
In large saucepan, add oil and heat over medium. Add leeks and saute
until soft. Add carrots, broth, apple, bay leaf, curry powder,
parsley, and squash pulp.
Cook, covered, over medium heat until the carrots have softened.
Remove bay leaf.
Transfer to blender and pulse to puree.
Divide soup evenly into 6 bowls. Top each with one teaspoon cheese
© Taste of Home 2013
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Acorn Squash Soup
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Directions (continued)
and cinnamon.
Nutrition Facts:
1 serving equals 125 calories, 4 g fat (1 g saturated fat), 532 mg sodium, 22 g carbohydrate, 3 g protein.
Diabetic Exchanges:
2-3/4 vegetable, 1/2 fat, 1/4 meat, 1/4 fruit.
© Taste of Home 2013