Power Up: Acorn Squash

Power Up: Acorn Squash

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Fall Squash Soup

– Ingredients-

 

2 tbsp butter
2 onions, chopped
2 garlic cloves, chopped
1/2 tsp curry powder
1/2 tsp parsley
1/2 the flesh of an acorn squash, precooked in microwave oven
2 to 3 potatoes, cut into cubes
3 cups vegetable stock, chicken stock or water croutons
parmesan cheese

– Directions –

 

  1. Cook onion, garlic and curry in butter, in large, deep pot until onion is transparent.
  2. Prick the squash all over and cook in the microwave for about 7 minutes on high until it is soft enough to scoop the flesh out.
  3. Add all other ingredients except croutons and cheese, and bring to boil.
  4. Simmer for 10 to 20 minutes until vegetables are soft.
  5. Purée directly inside the pot with a hand blender.
  6. Add salt and pepper if needed.
  7. Top with croutons and Parmesan cheese.
– Nutritional Analysis –

 

Per Serving Nutritional Value: Calories 261, Total Fat 13.5g, Cholesterol 35mg, Sodium 851mg, Dietary Fibre 5g

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