ROASTED ACORN SQUASH SOUP
Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.
Provided by FutureChefShay
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
- Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
- Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
- Bring the mixture to a simmer and cook for 20 minutes.
- Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
- Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 21 g, Cholesterol 21.3 mg, Fat 7.5 g, Fiber 5.8 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 125.3 mg, Sugar 2.2 g
LOWFAT ACORN SQUASH SOUP WITH ROASTED GARLIC
Easy to make and great for a cold or rainy day! Also a great way to use up any old vegetables in the fridge- I used celery and cabbage, but I'm sure zucchini, yellow squash, cooked eggplant or potatoes would also work (just try to avoid any vegetables that have a strong flavor that would clash with the squash). If you aren't worried about cholesterol or fat (I made this version for my mom, who cannot have cholesterol), you can substitute the soy milk with half and half or cream, and the fake butter spread with real butter.
Provided by Sephardi Kitchen
Categories Onions
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees. Cut the acorn squash in half, and place in a glass baking pan along with the whole unpeeled garlic. Bake for about 1 hour or until the squash is tender.
- Meanwhile, melt the oil spread (or butter) in a saucepan and saute the onions and ginger until the onions are translucent. Add the celery and cabbage, and cook until tender.
- In a small bowl, mix the flour together with all the dry spices. Stir into the vegetables, until combined. Meanwhile, boil the water in the microwave or a kettle, and dissolve the bouillon cubes in it. Add the boiling water to the pot, along with the soy milk. Heat until it barely reaches a boil, then reduce heat.
- Remove the seeds and pulp from the squash, and slice off the peel. Chop into cubes or mash, and add to the soup. Peel and mash the roasted garlic, and add this as well.
- Add the lemon juice.
- Using an immersion blender or a traditional blender, puree until smooth. Taste and adjust spices if needed. Season with salt and pepper, and serve hot!
Nutrition Facts : Calories 173.8, Fat 6.3, SaturatedFat 0.8, Cholesterol 0.2, Sodium 297.7, Carbohydrate 27.4, Fiber 4.4, Sugar 2.8, Protein 5.4
THAI-INSPIRED ROASTED ACORN SQUASH SOUP (VEGAN)
Roasted acorn squash blended smooth with a mild curry and ginger heat.
Provided by Gwenevere Madsen Bland
Categories Squash Soup
Time 1h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
- Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
- While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
- Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
- Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 26.7 g, Fat 20 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 16.6 g, Sodium 164.2 mg, Sugar 7.8 g
ACORN SQUASH WITH ROASTED GARLIC CUSTARD
From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.
Provided by Sharon123
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
- Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
- Bake the squash for 30 minutes. Remove and cool to room temperature.
- Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
- Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
- Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
- Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!
More about "lowfat acorn squash soup with roasted garlic recipes"
VEGAN REDUCED-FAT ACORN SQUASH SOUP RECIPE
From thespruceeats.com
ACORN SQUASH SOUP {HEALTHY & EASY} – WELLPLATED.COM
From wellplated.com
ROASTED ACORN SQUASH SOUP - UNCLE JERRY'S KITCHEN
From unclejerryskitchen.com
ACORN SQUASH SOUP WITH PARMESAN CROUTONS - LOW CARB WITH …
From jenniferbanz.com
ROASTED ACORN SQUASH SOUP - STEPHANIE KAY NUTRITION
From kaynutrition.com
ROASTED ACORN SQUASH SOUP IN SQUASH BOWLS RECIPE - BARLEY & SAGE
From barleyandsage.com
MOROCCAN ROASTED ACORN SQUASH SOUP [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
ROASTED GARLIC AND SQUASH SOUP - PLANT-BASED LIFE FOUNDATION
From pblife.org
ROASTED ACORN & BUTTERNUT SQUASH SOUP - FOODIE IN NEW YORK
From foodieinnewyork.com
ROASTED ACORN SQUASH SOUP: BEST SQUASH RECIPE - ALLSPICYRECIPES
From allspicyrecipes.com
LOWFAT ACORN SQUASH SOUP WITH ROASTED GARLIC - DAIRY FREE RECIPES
From fooddiez.com
ACORN SQUASH SOUP {OVEN ROASTED} - FEELGOODFOODIE
From feelgoodfoodie.net
LOWFAT ACORN SQUASH SOUP WITH ROASTED GARLIC RECIPE - FOOD.COM
From pinterest.com
ROASTED ACORN SQUASH SOUP - THIS HEALTHY TABLE
From thishealthytable.com
ROASTED ACORN SQUASH & GARLIC SOUP RECIPE | FUTURE OF MUSHROOMS
From futureofmushrooms.com
THE BEST ROASTED ACORN SQUASH SOUP - UNBOUND WELLNESS
From unboundwellness.com
ROASTED ACORN SQUASH SOUP VEGETARIAN RECIPE FROM OH MY …
From ohmyveggies.com
ROASTED ACORN SQUASH SOUP - FED & FIT
From fedandfit.com
LOW FAT ACORN SQUASH RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
EASY ACORN SQUASH SOUP RECIPES - LIVE EAT LEARN
From liveeatlearn.com
ROASTED ACORN SQUASH SOUP - GETTIN' MY HEALTHY ON
From gettinmyhealthyon.com
ACORN SQUASH SOUP RECIPE (ROASTED) | KITCHN
From thekitchn.com
ROASTED ACORN SQUASH SOUP - JESSICA GAVIN
From jessicagavin.com
ROASTED ACORN SQUASH SOUP - INDIANA MOMMY
From indianamommy.com
EASY RECIPE WITH BUTTERNUT SQUASH SOUP - THERESCIPES.INFO
From therecipes.info
HOW LONG TO BAKE ACORN SQUASH AT 350ºF? RECIPE
From hotsalty.com
ROASTED ACORN SQUASH SOUP - CHEF MEGAN MITCHELL
From chefmeganmitchell.com
ACORN SQUASH SOUP WITH TURMERIC - CARB-UP, LOW-FAT, VEGAN
From feednflow.com
ACORN SQUASH SOUP RECIPE | EATINGWELL
From eatingwell.com
ACORN SQUASH SOUP RECIPE [VEGAN] - THE HEALTHY MAVEN
From thehealthymaven.com
ROASTED ACORN SQUASH AND SAGE SOUP - SENIORSMATTER
From seniorsmatter.com
ROASTED ACORN SQUASH SOUP - RICARDO
From ricardocuisine.com
ROASTED ACORN SQUASH AND CAULIFLOWER SOUP - WHIPPED IT UP
From whippeditup.com
ROASTED ACORN SQUASH SOUP (DAIRY-FREE) - JOYOUS HEALTH
From joyoushealth.com
CREAMY ACORN SQUASH SOUP – COOKING 4 ONE
From cooking-4-one.com
ROASTED ACORN SQUASH SOUP | MAPLE FROM CANADA
From maplefromcanada.ca
ROASTED ACORN SQUASH AND WILD RICE SOUP RECIPE - BLOG BY DONNA
From blogbydonna.com
16 PALEO ACORN SQUASH SOUPS, MEALS AND SIDES - PALEO GRUBS
From paleogrubs.com
EASY RECIPE FOR ACORN SQUASH IN THE OVEN {WITH GARLIC AND SAGE}
From loseweightbyeating.com
ACORN SQUASH AND TARRAGON SOUP - CREAMY & ROASTED | THE …
From thetastesoflife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love