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Carrot and Acorn Squash Soup

Carrot & Acorn Squash Soup

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Submitted by aleighb

Carrot and Acorn Squash Soup recipe

YIELD

12 servings

PREP

25 min

COOK

25 min

READY

50 min

Ingredients

1 1
EACH EACH ACORN SQUASH
baked *
8 1.9
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML THYME *
1 ½ 7.5
TEASPOONS ML DILL WEED
¾ 3.8
TEASPOON ML WHITE PEPPER
1 1
EACH EACH ONIONS
chopped
1 ½ 680.4
POUNDS G CARROTS
grated
2 2
CLOVES CLOVES GARLIC
minced
½ 118
CUP ML ROLLED OATS
1 15
TABLESPOON ML OLIVE OIL
1 ⅞ 1.9
QUARTS 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 Arrow up button

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Nutrition Facts

Serving Size 234g (8.3 oz)
Amount per Serving
Calories 191 23% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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