Best Acorn Squash Soup
226
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.
Ingredients
| 4 ½ | pounds |
acorn squash
halved |
|
| 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
fresh |
|
| ½ | cups |
sour cream
|
|
| 2 | tablespoon |
chives
chopped |
|
| 8 | slices |
bacon
fried crisp, crumbled |
Directions
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.
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?
