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Acorn Squash Soup
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Rating: 4.1/5 (42 votes cast)

Meal Type: Side Dish, Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 185
% Daily Value**
Total Fat 7g
10%
Saturated Fat 4g
6%
Unsaturated Fat 0g
Cholesterol 19mg
6%
Sodium 593mg
25%
Total Carbohydrate 27g
9%
Dietary Fiber 4g
15%
Sugars 1g
Protein 4g
Vitamin A  69%Vitamin C  42%
Calcium  12%Iron  10%
Potassium  27%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Acorn Squash Soup

Date Added: May 26, 2015

Ingredients:

4 Acorn Squash
3 Carrots sliced
1 Onion sliced
1/3 cup Water
2 tablespoons Butter
1 tablespoon All-Purpose Flour
1 teaspoon Salt
1/2 teaspoon Pepper
29 oz Chicken Broth
1/2 cup Dry Sherry
1/2 teaspoon Ground Nutmeg
1/8 teaspoon Paprika
1 dash Allspice
1 dash Red Pepper
1 cup Half And Half
1 1/2 tablespoons Dry Sherry
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Directions:

1. Kale leaves Paprika Cut squash in half lengthwise, and remove seeds.

2. Place squash, cut side down, in a broiler pan.

3. Add hot water to pan to a depth of 1 inch.

4. Bake at 350 F for 30 minutes.

5. Spoon pulp from squash to create a serving bowl, reserving pulp.

6. Place carrots and onion in a saucepan; cover with water.

7. Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.

8. Drain; combine vegetables with reserved pulp and 1/3 cup water in container of an electric blender or food processor.

9. Process for 30 seconds or until mixture is smooth. Set aside.

10. Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth.

11. Cook for 1 minute, stirring constantly.

12. Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.

13. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.

14. Stir in half-and-half and, if desired, 1 1/2 Tbsp sherry. Cook until heated. If desired, serve in squash shells on a bed of kale. Sprinkle with paprika.

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Dietary Notes:
This recipe is low-cholesterol with 18.88mg per serving

This recipe is high in Vitamin A with 69% of your daily recommended intake per serving. This recipe is high in Vitamin C with 42% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Sulfites, Alcohol, Onion allergies.
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