Beet Soup in Roasted Acorn Squash

60 mins (prep 45)
13 ingredients
makes 8 servings (about 10 cups)
The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited, simply serve the soup in bowls.

Categories:  soup~stew , american , fall , thanksgiving ,
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Serving Size (133.79 g)
Servings 8
Amount per Serving
Calories 75.44 Calories from Fat 74.88
% Daily Value *
Total Fat 8.32g 102.44%
Saturated Fat 0.62g 24.75%
Trans Fat 0.21g %
Cholesterol 0.0mg 0.0%
Sodium 721.58mg 240.53%
Total Carbohydrate 0.28g 0.75%
Dietary Fiber 0.02 g 0.5%
Sugars 0.02 g %
Protein 0.05g 0.76%
Vitamin A 0.07IU% Vitamin C 0.23mg%
Calcium 5.61mg% Iron 0.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red apple, or, chicken or vegetable broth, packed light brown sugar, accompaniment