Spend with Pennies · by Holly Nilsson★ 5.0 (18)
Acorn Squash Soup
NUTRITION · PER SERVING70M COOK
CAL 24%·PRO 19%
CARBS 51G43% OF CAL
12G FIBER0G ADDED19G INTRINSIC20G OTHER19G TOTAL SUGAR
FAT 30G57% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy acorn squash soup with apple, sage, and thyme. Warm and comforting for fall and winter meals.
mainamericansoup🍪 sheet pan🫕 dutch oven🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 pounds acorn squash (2 medium or 1 large (4 cups))
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion (½-inch diced)
- 1 carrot (chopped into 1-inch pieces)
- 2 ribs celery (chopped into 1-inch pieces)
- 1 clove garlic (minced)
- ½ teaspoon dried thyme leaves (or 1-2 sprigs fresh)
- ¼ teaspoon ground sage (or poultry seasoning)
- 3 cups chicken broth (or vegetable broth)
- 1 small apple (any tart variety, peeled, cored and chopped)
- 1 bay leaf
- 1 cup heavy whipping cream ( or coconut milk)
- salt and pepper to taste
At a glance
PER SERVING · TIME 70M
CAL 24%·PRO 19%
CARBS 51G43% OF CAL
12G FIBER0G ADDED19G INTRINSIC20G OTHER19G TOTAL SUGAR
FAT 30G57% OF CAL
15G SAT15G 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
- 25m
- Cook
- 45m
- Sodium
- 947mg
- Total sugar
- 19g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1451mg
- Calcium
- 175mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 947MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.