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Carrot and Acorn Squash Soup

 
350

Carrot and Acorn Squash Soup recipe

Yield

12

servings

Prep

25

min

Cook

25

min

Ready

50

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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Comments

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?

 

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