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Acorn Squash Soup
Source: dLife

A medley of vegetables combined with cheese give this soup a comforting taste.

Prep Time: 15 minutes
Cook Time: 70 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 124.9
Total Carbs 22.0 g
Dietary Fiber 3.6 g
Sugars 6.9 g
Total Fat 3.8 g
Saturated Fat 0.9 g
Unsaturated Fat 1.6 g
Potassium 527.5 mg
Protein 3.5 g
Sodium 532.0 mg
Dietary Exchanges
1 Fat , 3 Vegetables , 1/2 Fruits , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  acorn squash
1 tbsp  vegetable oil
1 each  fresh leeks
1 each  medium carrots
3 cup  low sodium chicken broth
1 each  medium apples
1 each  bay leaves
0 1/4 tsp  curry powder
0 1/2 tsp  dried parsley
1 pinch  ground cinnamon
6 tsp  grated Parmesan cheese
  1. Preheat oven to 350°F. Cut squash in half and remove seeds. Place cut side down in oven proof baking dish. Add 1" of water. Bake at least 1 hour until they pierce easily with fork.
  2. Spoon out flesh into bowl and discard shells. Set aside.
  3. Remove root end and green tops of leek. Slice lengthwise and wash well. Slice thinly. Wash, peel, and chop carrots.
  4. Peel, core, and chop apple.
  5. In large saucepan, add oil and heat over medium. Add leeks and sauté until soft. Add carrots, broth, apple, bay leaf, curry powder, parsley, and squash pulp.
  6. Cook, covered, over medium heat 10 minutes until the carrots have softened. Remove bay leaf.
  7. Remove from heat and let cool 15-20 minutes.
  8. Transfer to blender and pulse to purée.
  9. Divide soup evenly into 6 bowls. Top each with one teaspoon cheese and sprinkle with cinnamon.

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