Vegetarian

Butternut and Acorn Squash Soup is for Soup.

Butternut and Acorn Squash Soup takes 90 minutes to prepare.

Butternut and Acorn Squash Soup takes 20 minutes to cook.

Butternut and Acorn Squash Soup makes 12 servings.

The ingredients for Butternut and Acorn Squash Soup are:

1 Med. Butternut Squash (about 1 1/2 lb)
2 Med. Acorn Squash (about 1 lb ea.)
Salt
Pepper
1 Med. Yellow Onion, Thinly sliced
1 Med. Stalk Celery, Thinly sliced on diagonal
1 Med. Granny Smith Apple, peeled, cored and thinly sliced
5 Cups Chicken or Vegetable Broth
6 Cloves Roasted Garlic
1 tsp Curry Powder
1/2 tsp Ground Cumin
Parsley & Sage, chopped for Garnish

Here is how you make Butternut and Acorn Squash Soup:

Preheat oven to 350. Cut each Squash in half length wise, leaving seeds in. Sprinkle with salt and pepper. Place cut squash, cut/seed side down on a baking sheet or shallow pan with 1 Cup of water. Bake for 45 min. - 1 hour until squash is tender with stuck with a fork. Let cool.Place Onions, Celery, and Apple slices in steamer basket and steam over boiling water for 5-6 minutes until apples are tender. When Squash is cool enough to handle, remove seeds and discard. Scoop flesh of Squash in to a stock pot or large sauce pan. Add steamed Onions, Celery and Apple. Add Broth. Bring to a Boil. Reduce heat and simmer for 10 minutes. Add Garlic, Curry Powder and Cumin.Puree soup with immersion blender or in batches in regular blender.Serve with chopped Parsley and Sage.Serving Size: Makes 12 - 1 1/2 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user SCUPCHURCH.

The nutritional information for Butternut and Acorn Squash Soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 84.0

• Total Fat: 0.5 g
• Cholesterol: 2.1 mg
• Sodium: 797.0 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 5.7 g
• Protein: 2.1 g

The dietary needs meet for Butternut and Acorn Squash Soup is Lactose Free