Oh My Veggies · by Julia Mueller★ 5.0 (1)
Roasted Acorn Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 6%
CARBS 17G45% OF CAL
4G FIBER0G ADDED5G INTRINSIC8G OTHER5G TOTAL SUGAR
FAT 9G53% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky roasted acorn squash soup made with almond milk and brightened with cinnamon. Comforting winter fare that can be served as a main or side.
mainamericansoup🍪 sheet pan🍳 skillet🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large acorn squash
- 2 tablespoons olive oil (divided)
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt (or to taste)
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 cups unsweetened almond milk
- 2 cups vegetable broth
- Sour cream or plain Greek yogurt for serving (optional)
At a glance
PER SERVING · TIME 60M
CAL 8%·PRO 6%
CARBS 17G45% OF CAL
4G FIBER0G ADDED5G INTRINSIC8G OTHER5G TOTAL SUGAR
FAT 9G53% OF CAL
1G SAT8G 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
- 622mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 506mg
- Calcium
- 235mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 622MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.