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Carrot And Acorn Squash Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 82
% Daily Value**
Total Fat 2g
3%
Saturated Fat 0g
0%
Unsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 576mg
24%
Total Carbohydrate 15g
5%
Dietary Fiber 2g
8%
Sugars 3g
Protein 2g
Vitamin A  117%Vitamin C  9%
Calcium  4%Iron  6%
Potassium  9%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot And Acorn Squash Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

1 Acorn Squash baked
8 Cups Vegetable Broth Fish Stock, or water
1 Teaspoon Salt fresh ground black pepper to taste
2 Teaspoons Thyme Leaves oregano or marjoram
1 1/2 Teaspoons Dill fresh, chopped
3/4 Teaspoon White Pepper divided
1 Onion chopped
1 1/2 Pounds Carrots grated
2 Cloves Of Garlic minced (up to 2)
1/2 Cup Oats (oatmeal)
1 Tablespoon Olive Oil or as needed
1 7/8 Quarts Water boiling
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Directions:

1. Saute onions in olive oil in a large soup pot.

2. Add garlic, herbs, salt and pepper. Add remaining ingredients and cook till carrots are tender.

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Dietary Notes:
This recipe is low-fat with 2.19g per serving, low-saturated fat with 0.31g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 117% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Onion, Olive Oil allergies.
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