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Carrot and Acorn Squash Soup

 
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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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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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