A Cozy Kitchen · by Adrianna Adarme★ 5.0 (9)
Acorn Squash Soup Recipe
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 10%
CARBS 36G75% OF CAL
8G FIBER13G SUGAR15G OTHER
FAT 5G24% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, creamy roasted acorn squash soup with onions, garlic, and broth. Rich and warming, perfect with crusty bread on cool evenings.
mainfrenchsoup🍪 sheet pan🥄 saucepan🔥 oven🌀 blendergluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 yellow onion (trimmed and halved (not peeled) )
- 1 head garlic (cut in half, lengthwise (not peeled) )
- 2 small carrots (washed and trimmed)
- 4 sprigs fresh thyme
- Olive oil
- Kosher Salt
- freshly ground black pepper
- 1 1/2 pounds acorn squash (halved )
- 1 pound kabocha squash
- 4 cups vegetable or chicken stock (divided )
- 2 tablespoons sour cream or créme fraîche
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 10%
CARBS 36G75% OF CAL
8G FIBER13G SUGAR15G OTHER
FAT 5G24% OF CAL
1G SAT4G 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
- 40m
- Sodium
- 1078mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1253mg
- Calcium
- 102mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1078MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.