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Creamy Hot Acorn Squash Soup


Acorn Squash Soup recipe













Trans-fat Free


4 each acorn squash
3 each carrots
1 each onions
cup water
2 tablespoons butter
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
up to one teaspoon, to taste
29 ounces chicken broth
½ cup sherry
½ teaspoon nutmeg
teaspoon paprika
1 dash allspice
1 dash red hot chili pepper, dried
1 cup light cream (half&half)
1 ½ tablespoons sherry
1 x kale
1 x paprika


Cut squash in half lengthwise, and remove seeds. Place squash, cut side down, in a broiler pan. Add hot water to pan to a depth of 1 inch. Bake at 350℉ (180℃) for 30 minutes.

Spoon pulp from squash to create a serving bowl, reserving pulp.

Place carrots and onion in a saucepan; cover with water.

Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.

Drain; combine vegetables with reserved pulp and ⅓ cup water in container of an electric blender or food processor.

Process for 30 seconds or until mixture is smooth.

Set aside.

Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth.

Cook for 1 minute, stirring constantly.

Gradually add puréed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.

Cover, reduce heat, and simmer for 1 hour, stirring occasionally.

Stir in half-and-half and, if desired, 1½ tablespoon sherry.

Cook until heated.

If desired, serve in squash shells on a bed of kale.

Sprinkle with paprika.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 25655% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 1039mg 43%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 18g
Vitamin A 214% Vitamin C 43%
Calcium 12% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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