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Ingredients
- 3 x Acorn squash
- 4 x Carrots, thinly sliced
- 1/2 x Onion, thinly sliced , I used one smallish Extra virgin olive oil
- 2 x Cloves garlic, minced
- 2 can Chicken stock Curry pwdr Cayenne pepper Salt and pepper
- 1/4 c. table or possibly heavy cream, I used 1/2 C. light nondairy (up to 1/2) Lime wedges (really makes the soup!)
Directions
- Cut squash in half and remove the seeds. Put a pat of butter or possibly margarine in the cavity of each half and roast in the oven at 375 for 40 min or possibly until soft. Let cold. In the meantime, saute/fry the carrots and onions in a little extra virgin olive oil till caramelized. Add in chicken stock and deglaze the pan.
- Add in about 1/2 can of water to the stock. Remove squash from the shell and put in saucepan with the stock. Mash down the vegetables as much as you can. Add in seasonings to taste, then puree in blender or possibly food processor.
- Return to pot; add in cream; and adjust seasonings. Serve with wedges of lime to be squeezed on top.
- Note: I did not put the butter or possibly margarine in the cavity of the squash halves - didn't miss it - soup was still very rich. I also simmered the soup for a little while to soften the vegetables a little more after adding the squash.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1327g | |
| Calories 510 | |
| Calories from Fat 13 | 3% |
| Total Fat 1.58g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 28476mg | 1187% |
| Potassium 4204mg | 120% |
| Total Carbs 129.55g | 35% |
| Dietary Fiber 21.8g | 73% |
| Sugars 12.44g | 8% |
| Protein 10.76g | 17% |
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