Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lowfat Acorn Squash Soup With Roasted Garlic Recipe
    Lost? Site Map

    Lowfat Acorn Squash Soup With Roasted Garlic

    Lowfat Acorn Squash Soup With Roasted Garlic. Photo by Sephardi Kitchen

    1/1 Photo of Lowfat Acorn Squash Soup With Roasted Garlic

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Sephardi Kitchen's Note:

    Easy to make and great for a cold or rainy day! Also a great way to use up any old vegetables in the fridge- I used celery and cabbage, but I'm sure zucchini, yellow squash, cooked eggplant or potatoes would also work (just try to avoid any vegetables that have a strong flavor that would clash with the squash). If you aren't worried about cholesterol or fat (I made this version for my mom, who cannot have cholesterol), you can substitute the soy milk with half and half or cream, and the fake butter spread with real butter.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 400 degrees. Cut the acorn squash in half, and place in a glass baking pan along with the whole unpeeled garlic. Bake for about 1 hour or until the squash is tender.
    2. 2
      Meanwhile, melt the oil spread (or butter) in a saucepan and saute the onions and ginger until the onions are translucent. Add the celery and cabbage, and cook until tender.
    3. 3
      In a small bowl, mix the flour together with all the dry spices. Stir into the vegetables, until combined. Meanwhile, boil the water in the microwave or a kettle, and dissolve the bouillon cubes in it. Add the boiling water to the pot, along with the soy milk. Heat until it barely reaches a boil, then reduce heat.
    4. 4
      Remove the seeds and pulp from the squash, and slice off the peel. Chop into cubes or mash, and add to the soup. Peel and mash the roasted garlic, and add this as well.
    5. 5
      Add the lemon juice.
    6. 6
      Using an immersion blender or a traditional blender, puree until smooth. Taste and adjust spices if needed. Season with salt and pepper, and serve hot!

    Ratings & Reviews:


    Nutritional Facts for Lowfat Acorn Squash Soup With Roasted Garlic

    Serving Size: 1 (372 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 173.8
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 0.8 g
    Cholesterol 0.1 mg
    Sodium 297.7 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 4.4 g
    Sugars 2.7 g
    Protein 5.3 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes