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Carrot & Acorn Squash Soup

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Carrot and Acorn Squash Soup

Carrot and Acorn Squash Soup recipe

 

Yield

12 servings

Prep

25 min

Cook

25 min

Ready

50 min

Ingredients

Amount Measure Ingredient Features
1 each acorn squash
baked
* Camera
8 cups vegetable stock Camera
1 teaspoon salt Camera
2 teaspoons thyme * Camera
1 ½ teaspoons dill weed Camera
¾ teaspoon white pepper Camera
1 each onions
chopped
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1 ½ pounds carrots
grated
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2 cloves garlic
minced
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½ cup rolled oats Camera
1 tablespoon olive oil Camera
1 ⅞ quarts water * Camera
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

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?
 
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