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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Acorn Squash Soup

Source: dLife

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

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 3.8 Fat, 2.7 Vegetables, 0.2 Fruits, 0.1 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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Servings

Ingredients

2.0
2 each acorn squash 1.0
1 each fresh leeks 1.0
1 tbsp vegetable oil 1.0
1 each medium carrots 3.0
3 cup canned turkey broth 1.0
1 each medium apples 1.0
1 each bay leaves 0.25
0 1/4 tsp curry powder 0.5
0 1/2 tsp dried parsley 1.0
1 pinch ground cinnamon 6.0
6 tsp grated Parmesan cheese

Directions

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