Carrot and Acorn Squash Soup
350
Carrot and Acorn Squash Soup recipe
Ingredients
| 1 | each |
acorn squash
baked |
* |
| 8 | cups |
vegetable stock
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
thyme
|
* |
| 1 ½ | teaspoons |
dill weed
|
|
| ¾ | teaspoon |
white pepper
|
|
| 1 | each |
onions
chopped |
|
| 1 ½ | pounds |
carrots
grated |
|
| 2 | cloves |
garlic
minced |
|
| ½ | cup |
rolled oats
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 ⅞ | quarts |
water
|
* |
Directions
Sauté onions in olive oil in a large soup pot.
Add garlic, herbs, salt and pepper.
Add remaining ingredients and cook until carrots are tender.
Purée in blender or food processor.
Nutrition Facts
Serving Size 234g (8.3 oz)Amount per Serving
Calories 19123% of calories from fat
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 720mg
30%
Total Carbohydrate
11g
11%
Dietary Fiber 8g
30%
Sugars g
Protein
11g
Vitamin A 573%
•
Vitamin C 23%
Calcium 14%
•
Iron 10%
* based on a 2,000 calorie diet
How is this calculated?
