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    You are in: Home / Recipes / Roasted Acorn Squash Soup Recipe
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    Roasted Acorn Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    profken's Note:

    There are a lot of recipes out there for squash & pumpkin soups. I like this one because it is simple, flavorful, and healthy (no cream!). The garnishes and cranberries give it a unique flavor. Serve with fresh bread and a salad for a perfect fall meal.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Prepare the squash - cut each one in half & scoop out the seeds with a spoon. Place them skin side up on a greased cookie sheet & roast at 400 degrees until the flesh is soft, 30 - 45 minutes. Remove from the oven & let cool. Once cool, use a spoon to scoop the squash flesh out of its skin into a bowl.
    2. 2
      Melt the butter in a large stockpot. Add onion & celery and saute over medium heat until soft, around 5 minutes. Add garlic and saute for another minute or so.
    3. 3
      Add the wine and simmer for another 5 minutes. Add the stock and bring to a boil. Add the squash. Cover partially and simmer for 30 minutes.
    4. 4
      Working in batches, puree the soup in a blender. Return it to the pot and bring to a boil. Season with salt, pepper, and nutmeg.
    5. 5
      Add cranberries and simmer the soup for 5 - 10 minutes, until the berries are heated through and have just begun to burst.
    6. 6
      Garnish each bowl with sunflower seed kernels, diced cucumber, and a drizzle of honey.
    7. 7

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    Nutritional Facts for Roasted Acorn Squash Soup

    Serving Size: 1 (551 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.5
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 4.5 g
    Cholesterol 22.4 mg
    Sodium 413.0 mg
    Total Carbohydrate 39.0 g
    Dietary Fiber 5.1 g
    Sugars 6.8 g
    Protein 8.4 g

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