Soups
Acorn Squash Soup
Prep Time
20 min
Cook Time
60 min
Servings
3
Calories
180
Creamy pureed squash soup with white beans. Garnish with parsley and carrot curls!
Ingredients
1 acorn squash (about softball size), quartered unpeeled
1/2 cup dried white beans, soaked overnight
2 stalks celery, chopped
1 cup onion, chopped
3 cloves garlic, minced
Vegetable bouillon for 2 cups broth
Pepper to taste
Parsley sprigs and carrot curls for garnish
3 cups water
Instructions
1. Rinse beans and put in large pot with 3 cups water. Add celery, onion, garlic, and bouillon. Bring to boil, then cover and reduce to low.
2. Meanwhile, boil water in another pot. Add squash and boil 10-15 minutes until fork-tender.
3. Scoop out squash insides and puree in blender.
4. Add pureed squash to bean mixture. Continue cooking until 1 hour total from when beans started.
5. If too watery, puree about 1/3 of the batch and return to pot.
6. Season with pepper. Garnish with parsley and carrot curls.
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Nutrition Facts
Per Serving (3 servings)| Calories | 180 |
| Protein | 8,00 g |
| Carbohydrates | 36,00 g |
| Fat | 0,00 g |
Category
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