Acorn Squash Soup With Ginger And Mustard Seeds Recipe

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0 votes | 1016 views
Servings: 6


Cost per serving $1.79 view details


  1. How to Prepare:1. Heat 3 Tbsp. oil in a heavy large pot over medium-high heat.
  2. Add in onions; saute/fry till light golden brown, about 8 min. Add in squash and ginger; saute/fry 5 min. Add in 4-1/2 c. broth. Simmer till squash is very tender, about 35 min.
  3. 2. Working in batches, puree soup in blender. Return to same pot. Add in tomato puree and cayenne. Season to taste with salt and pepper.
  4. Simmer 10 min to blend flavors, add in more broth if soup is too thick. (Can be prepared 1 day ahead. Cover and chill. Re-hot soup over medium heat before serving.)
  5. 3. Heat 1 tsp. oil in small skillet over medium heat. Add in cumin and mustard seeds and stir till fragrant, about 2 min. Ladle soup into bowls. Top with seed mix and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 398g
Recipe makes 6 servings
Calories 188  
Calories from Fat 80 43%
Total Fat 9.13g 11%
Saturated Fat 0.95g 4%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 83mg 3%
Potassium 797mg 23%
Total Carbs 24.48g 7%
Dietary Fiber 3.7g 12%
Sugars 3.22g 2%
Protein 6.17g 10%
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