Little Sunny Kitchen · by Diana
Acorn Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 9%
CARBS 39G73% OF CAL
9G FIBER0G ADDED0G INTRINSIC17G OTHER12G TOTAL SUGAR
FAT 7G29% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted acorn squash soup finished with sour cream. Cozy, flavorful, and perfect for fall or any chilly night.
mainsoup🍪 sheet pan🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 acorn squash (2.5-3 lb total)
- 1 medium yellow onion (sliced in half, peel on)
- 1 garlic bulb (sliced lengthwise, peel on)
- 2 medium carrots (peeled)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cups low-sodium vegetable stock
- 1 bay leaf
- ¼ cup sour cream
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 9%
CARBS 39G73% OF CAL
9G FIBER0G ADDED0G INTRINSIC17G OTHER12G TOTAL SUGAR
FAT 7G29% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 338mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1142mg
- Calcium
- 101mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 338MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.