Carrot and Acorn Squash Soup

641 calories per serving view nutrition facts

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Ingredients

2	each	acorn squash	baked
13	cups	vegetable stock
1	tablespoon	salt
1	tablespoon	thyme
2	teaspoons	dill weed
1 1/4	teaspoons	white pepper
2	each	onion, yellow	chopped
3	pounds	carrots	peeled, sliced
2	cloves	garlic	minced
3/4	cup	rolled oats

Directions

Scoop out baked squash.

Cook carrots, onions, water, salt, squash, spices, garlic, stock and oats in large pot.

Puree in blender.

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Nutrition Facts

Serving Size 1183g

Amount per Serving

Calories 641 28% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 3.0g	17%
Trans Fat 0.0g
Cholesterol 16mg	5%
Sodium 5390mg	225%
Total Carbohydrate 95.0g	32%
Dietary Fiber 14.0g	55%
Sugars 16.0g
Protein 25.0g	50%

Vitamin A	1404%		Vitamin C	48%
Calcium	23%		Iron	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I've had allspice in my chicken lentil stew before so I was pretty sure our family would like this one. We have all been suprised at how wonderful allspice tastes in a recipe like this and my kids said this even outranked the original recipe that my Mom's boyfriend had made. I would also rate this as fairly easy for home made soup. We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

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