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Best Acorn Squash Soup


I didn't like acorn squash so much in the past, but now I'm converted by this delicious soup. It was loaded with great flavor, and I couldn't stop eating it. I think butternut squash should work too. Have saved the recipe into my recipe box, and also sent it to my mom who loves squash soup.













Trans-fat Free, Good source of fiber


4 ½ pounds acorn squash
5 tablespoon butter
4 large leeks
chopped, (white and tender green)
7 teaspoon thyme
fresh, or 1 ts dried
5 cups chicken broth
1 ¼ teaspoon salt
½ teaspoon black pepper
½ cups sour cream
2 tablespoon chives
8 slices bacon
fried crisp, crumbled


Preheat oven to 350℉ (180℃).

Place squash, cut side down, on a baking sheet and bake until tender, about 40 minutes.

Let cool slightly. Using a spoon, scoop out the flesh.

Meanwhile, in a large heavy saucepan, melt the butter over low heat.

Add the chopped leeks and thyme.

Cook, stirring continuously, until soft and lightly browned.

Remove thyme sprigs (If you used fresh).

Stir in the stock and the stock.

Simmer for around 20 minutes.

In small batches, place in blender or food processor.

Purée until smooth.

Pour back into the pan and season with salt and pepper.

Serve with a dollop of sour cream and crumbled bacon.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 351g (12.4 oz)
Amount per Serving
Calories 23448% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 667mg 28%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 21% Vitamin C 39%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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