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Roasted Acorn Squash Soup


Roasted Acorn Squash Soup recipe













Trans-fat Free


1 ½ pounds acorn squash
or golden acorn, or butternut squash, cut into 4
2 tablespoons butter, unsalted
1 each yellow onion
large, chopped
1 clove garlic
finely chopped
2 ¼ cups chicken broth
1 teaspoon salt
or to taste
¼ teaspoon black peppercorns
finely ground
1 teaspoon sugar
1 cup heavy whipping cream
or light cream
¼ teaspoon cinnamon
¼ teaspoon mace


Preheat oven to 450 degrees.

Wrap each wedge of squash tightly in foil.

Place foil packages on oven floor.

Remove after 30 minutes.

Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and garlic over medium-low heat until soft, about 10 minutes.

Add chicken broth to onion mixture, and simmer 10 minutes.

Scoop out flesh from squash (discard seeds and skin), and add to soup.

Add salt, pepper and sugar.

Simmer 10 minutes.

Remove from heat and let cool.

Pur?e soup in food processor or blender, and stir in cream, cinnamon, and mace.

Serve hot.


* not incl. in nutrient facts

Add review





Really good. We did substitute ginger for the cinamon and mace, as it's what we had on hand, and it worked out great.

over 12 years ago

Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 27071% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 543mg 23%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 22% Vitamin C 22%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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