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    You are in: Home / Recipes / Acorn Squash and Apple Soup Recipe
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    Acorn Squash and Apple Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    senseicheryl's Note:

    This recipe was featured in an email this morning from the www.lifescript.com website. It has slightly different ingredients from the other ones that are posted on Zaar.

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    Ingredients:

    Serves: 6

    Yield:

    bowls o ...

    Units: US | Metric

    Directions:

    1. 1
      Cut the acorn squash in half and microwave until tender and easily pierced with a fork, about 15 minutes. Let cool.
    2. 2
      Meanwhile, heat the oil in a large soup pot over medium heat. Add the onion, celery and apples, and cook until soft and translucent, about 5 minutes.
    3. 3
      Season lightly with salt and pepper, add the cumin and curry powder and cook for 2 more minutes.
    4. 4
      Remove the seeds from the squash and discard them. Scoop the squash pulp out of the skin with a spoon and add it to the soup pot along with the sherry or white wine and cook for 2 or 3 minutes more.
    5. 5
      Puree this mixture in a blender in batches, being careful not to overfill the blender and adding broth as needed. Strain the blended mixture through a colander to remove any remaining fiber or seeds.
    6. 6
      Reheat the soup and add the remaining broth to adjust the consistency. Season with salt and pepper.
    7. 7
      Serve the soup in warm bowls with a dollop of sour cream.

    Ratings & Reviews:

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    Nutritional Facts for Acorn Squash and Apple Soup

    Serving Size: 1 (407 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 177.9
     
    Calories from Fat 42
    23%
    Total Fat 4.7 g
    7%
    Saturated Fat 1.4 g
    7%
    Cholesterol 3.9 mg
    1%
    Sodium 90.4 mg
    3%
    Total Carbohydrate 28.4 g
    9%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.6 g
    30%
    Protein 5.1 g
    10%

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