Appetizers / Soups / Salads

Roasted Acorn Squash soup takes 15 minutes to prepare.

Roasted Acorn Squash soup takes 90 minutes to cook.

Roasted Acorn Squash soup makes 5 servings.

The ingredients for Roasted Acorn Squash soup are:

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

Here is how you make Roasted Acorn Squash soup:

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 servingsNumber of Servings: 5Recipe submitted by SparkPeople user JB1009.

The nutritional information for Roasted Acorn Squash soup is:

• 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

The dietary needs meet for Roasted Acorn Squash soup is Lactose Free