Acorn Squash Soup
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Wholesome Yum · by Maya Krampf★ 5.0 (2)

Acorn Squash Soup

NUTRITION · PER SERVING50M COOK
CAL 12%·PRO 11%
CARBS 40G65% OF CAL
8G FIBER4G ADDED10G INTRINSIC17G OTHER14G TOTAL SUGAR
FAT 10G35% OF CAL
3G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A thick, creamy roasted acorn squash soup with carrots, onion, and thyme, finished with half-and-half and maple syrup. Warm and comforting for fall meals.

mainamericansoupdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 lb Acorn squash ((cut in half and seeds removed))
  • 3 tbsp Olive oil ((divided into 2 tbsp and 1 tbsp))
  • 2 tsp Sea salt ((divided between 1/2 tsp and 1 1/2 tsp))
  • 1/4 tsp Black pepper ((divided))
  • 1/2 large Onion ((diced))
  • 2 medium Carrots ((peeled and sliced))
  • 4 cloves Garlic ((minced))
  • 1 14.5-oz can Chicken broth ((reduced sodium (~1 3/4 cup; plus more as needed)))
  • 1 tsp Fresh thyme leaves
  • 1/2 cup Half and half ((or milk or cream of your choice; use coconut or almond milk for dairy-free))
  • 2 tbsp Maple syrup
PREP
5M
SODIUM
177MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.