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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: 10 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 each  fresh leeks
1 tbsp  vegetable oil
1 each  medium carrots
3 cup  canned turkey 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. In large pot, set squash in 1" of water. Steam until soft. Check water level occassionally, and add water when necessary.
  2. Spoon out flesh into bowl and discard shells. Set aside.
  3. 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.
  4. Cook, covered, over medium heat until the carrots have softened. Remove bay leaf.
  5. Transfer to blender and pulse to purée.
  6. Divide soup evenly into 6 bowls. Top each with one teaspoon cheese and cinnamon.

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