Roasted Acorn Squash Soup
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A great fall roasted soup that can use a variety of different squash.
Servings Prep Time Cook Time
6 0 mins 0 mins
Ingredients
Directions
1. Pre-heat oven to 350 °F (175 °C). Pour oil on the roasting pan and coat the bottom.
2. Prepare squash by cutting it in half and removing the seeds and string. Place squash cut side down on roasting pan and prick the skins of squash with knife all over.
3. Cut onion in large chuncks and place on pan with squash. Cut the top off the garlic bulb and drizzle some of the oil on the garlic. Place garlic in pan too.
4. Bake for 45 minutes to 1 hour or until tender. Remove and let stand til cool.
5. Scrape squash and put it into a large stock pot. Put onions and squeeze the garlic into pot. Add chicken broth, lime juice, salt, pepper and nutmeg to pot. Bring to boil and simmer for 15 minutes.
6. Puree mixture with hand mixer or blender. Reheat if needed.
7. Serve with plain yogurt garnish, pumpkin seeds or extra nutmeg if desired.
Nutrition summary
There are 244 calories in 1 serving of Roasted Acorn Squash Soup.
Calorie split: 43% fat, 52% carbs, 5% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
244
 
% Daily Values*
Total Fat
12.79g
16%
Saturated Fat
2.056g
10%
Trans Fat
-
Polyunsaturated Fat
1.449g
Monounsaturated Fat
8.802g
Cholesterol
0mg
0%
Sodium
1569mg
68%
Total Carbohydrate
34.39g
13%
Dietary Fiber
5.1g
18%
Sugars
1.21g
Protein
3.18g
Vitamin D
-
Calcium
114mg
9%
Iron
2.54mg
14%
Potassium
1061mg
23%
Vitamin A
53mcg
6%
Vitamin C
34.6mg
39%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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