Six Sisters' Stuff · by Steph Loaiza★ 5.0 (1)
Acorn Squash Soup
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 9%
CARBS 28G49% OF CAL
7G FIBER0G ADDED8G INTRINSIC13G OTHER8G TOTAL SUGAR
FAT 13G51% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted acorn squash soup with caramelized onions, garlic, and herbs. Rich and comforting for cool evenings.
mainamericansoup🍪 sheet pan🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Six Sisters' Stuff →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 large acorn squash (halved and seeded)
- 3 Tablespoons olive oil
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ Tablespoon powdered sage
- 2 Tablespoons olive oil
- 1 yellow onion (diced)
- 3 medium carrots (sliced into rounds)
- 1 teaspoon salt
- 4 cups vegetable stock
- ½ teaspoon ground black pepper
- 2 teaspoon chopped fresh thyme
- 1 teaspoon powdered sage
- 2 bay leaves
- Toasted pepitas (for garnish)
- Crème fraiche (for garnish)
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 9%
CARBS 28G49% OF CAL
7G FIBER0G ADDED8G INTRINSIC13G OTHER8G TOTAL SUGAR
FAT 13G51% OF CAL
2G SAT11G 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
- 15m
- Cook
- 40m
- Sodium
- 1607mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 847mg
- Calcium
- 75mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1607MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.