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Valerie McCormick: "Beautiful soup! Great way to use up winter squash." Read More
15Ingredients
70Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 1/2 lb. acorn squash (about 2 squash)
- 1/4 cup olive oil (divided)
- 3/4 tsp. kosher salt (plus more for seasoning)
- 1 cup yellow onion (¼-inch dice)
- 1 Tbsp. minced garlic
- 1 1/2 tsp. thyme (chopped, or ½ teaspoons dried thyme)
- 1 tsp. sage (chopped)
- 1 cup carrots (diced, ½-inch dice)
- 1 cup Fuji Apple (or diced honeycrisp, ½-inch dice)
- 1/4 tsp. black pepper
- 4 cups vegetable stock (or broth, divided)
- 1/2 cup unsweetened coconut milk
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/4 cup chopped walnuts (for garnish, optional)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol |
Sodium950mg40% |
Potassium1120mg32% |
Protein4g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber8g32% |
Sugars6g |
Vitamin A90% |
Vitamin C60% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Nancy L 2 years ago
Delicious! You don’t need an immersion blender. I put the squash and vegetable broth in my 15 year old generic blender, and set the purée aside. Then I blended up the carrot apple onion mixture. Return both to the pot and continue with the recipe. I kicked up the ginger and nutmeg. Yum!