Vegetarian

Acorn Squash Soup with Rosemary is for Soup.

Acorn Squash Soup with Rosemary takes 15 minutes to prepare.

Acorn Squash Soup with Rosemary takes 60 minutes to cook.

Acorn Squash Soup with Rosemary makes 6 servings.

The ingredients for Acorn Squash Soup with Rosemary are:

1 Tbsp Olive Oil
2 large rosemary sprigs
3 cloves garlic, sliced
1 shallot, sliced
1 Onion, cubed/diced
1 very large or 2 small/med acorn squash (or other similar type squash)
3 cups veg stock
2 Tbsp dry Sherry
pinch cinnamon
2-5 dashes nutmeg
salt/pepper

Here is how you make Acorn Squash Soup with Rosemary:

Cut acorn squash in half, remove seeds, and place meat-side down on a greased baking sheet. Bake at 400 for 45 minutes, or until soft when a knife is inserted through the skin. Remove from oven, cool until it can be handled, and then scoop the flesh from the skin and puree. While squash is baking, slice onions, garlic and shallot and sautee with the rosemary sprigs in 1 Tbsp olive oil. When onions are soft, add 3 cups stock and bring to boil for a couple of minutes. Remove from heat.Remove and disgard the sprigs of rosemary (and any large leaves that may have fallen off) from the onion mixture. Add in the pureed squash, sherry, and cinnamon/nutmeg/salt/pepper to taste.Soup can be eaten as-is or pureed in small batches if a smooth-textured soup is prefered.Serving Size: makes six 1-cup servings (or so)Number of Servings: 6Recipe submitted by SparkPeople user MO_ALASKA.

The nutritional information for Acorn Squash Soup with Rosemary is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 98.4

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 70.3 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 1.8 g
• Protein: 2.0 g

The dietary needs meet for Acorn Squash Soup with Rosemary is Vegan