Choosing Chia · by Jessica Hoffman★ 5.0
Roasted Acorn Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 10%·PRO 4%
CARBS 18G36% OF CAL
2G FIBER6G SUGAR9G OTHER
FAT 14G66% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky purée of roasted acorn squash with onion, garlic, and carrots, finished with warm spices like nutmeg and ginger. It's creamy and comforting without cream, perfect for autumn. Serve hot as a light main or elegant starter.
mainamericansoup🥧 baking dish🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium acorn squash
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, peeled and chopped
- 2 tbsp avocado oil (can sub vegetable oil)
- 1 litre vegetable broth
- 1/8 tsp ground nutmeg
- 1/4 tsp ground ginger
- salt and pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 10%·PRO 4%
CARBS 18G36% OF CAL
2G FIBER6G SUGAR9G OTHER
FAT 14G66% OF CAL
2G SAT12G 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
- 30m
- Sodium
- 884mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 486mg
- Calcium
- 53mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 884MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.