Skinnytaste · by Gina Homolka★ 5.0 (6)
Roasted Acorn Squash Soup Recipe
NUTRITION · PER SERVING75M COOK
CAL 8%·PRO 9%
CARBS 31G74% OF CAL
7G FIBER0G ADDED10G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 5G25% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy soup made from roasted acorn squash blended with cashews and warm spices like ginger and turmeric. Naturally dairy-free and vegan. Excellent as a holiday side or vegetarian main.
mainamericansoup🍪 sheet pan🍲 stockpot🥄 saucepan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium red onions (peeled and quartered)
- 2 1/2 pounds acorn squash (cut into wedges)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon Kosher sea salt (plus more to taste)
- 6 cups vegetable broth
- 2 teaspoons fresh ginger (minced )
- 3/4 teaspoon ground turmeric
- Pinch of cayenne pepper (plus more to taste)
- 1/4 cup unsalted cashews (plus optional more chopped for garnish)
- 2 tablespoons finely chopped fresh cilantro (to serve)
At a glance
PER SERVING · TIME 75M
CAL 8%·PRO 9%
CARBS 31G74% OF CAL
7G FIBER0G ADDED10G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 5G25% 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
- 15m
- Cook
- 1h
- Sodium
- 852mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 844mg
- Calcium
- 68mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.