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Servings: 2
Ingredients
- Roasted Acorn Squash & Turnip Soup serves 6 CLICK here for a printable recipe
- 1 (1 1/2 lb) acorn squash, halved lengthwise and seeded
- 1 pn each, salt & white pepper, or as needed
- 5 T unsalted butter
- 2 leeks, cleaned, halved lengthwise and roughly chopped
- 1 stalk celery, roughly chopped
- 1 carrot, roughly chopped
- 2 clv garlic, peeled & smashed
- 1 t sugar
- 1/2 lb turnips, peeled & roughly chopped
- 6 c chicken stock
- 1 bay leaf
- 1 pn ground coriander
- 3 T brandy
- 1/4 c celery leaves, as garnish (optional)
View Full Recipe at Sippity Sup-Serious Fun Food
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1345g | |
| Recipe makes 2 servings | |
| Calories 404 | |
| Calories from Fat 99 | 25% |
| Total Fat 11.27g | 14% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 1325mg | 55% |
| Potassium 2469mg | 71% |
| Total Carbs 66.37g | 18% |
| Dietary Fiber 13.4g | 45% |
| Sugars 8.97g | 6% |
| Protein 12.79g | 20% |
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