Roasted Acorn Squash Soup With Rosemary and Garlic
30 mins (prep 10, cooking 20)
14 ingredients
4-6 servings
My mom and I had made stuffed Acorn Squash for Thanksgiving and there were a few left over in my fridge so I thought I'd try using them up. This turned out quite yummy and even my squash-suspicious husband enjoyed it!

Categories:  <-30-mins , easy , vegetarian , soups-&-stews , squash , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (405.22 g)
Servings 4
Amount per Serving
Calories 288.44 Calories from Fat 93.87
% Daily Value *
Total Fat 10.43g 64.17%
Saturated Fat 2.39g 47.7%
Trans Fat 0.0 %
Cholesterol 20.7mg 27.6%
Sodium 1324.65mg 220.77%
Total Carbohydrate 35.41g 47.21%
Dietary Fiber 2.76 g 44.1%
Sugars 14.91 g %
Protein 15.66g 125.25%
Vitamin A 711.47IU% Vitamin C 22.63mg%
Calcium 477.24mg% Iron 1.84mg%
*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:
diced onions, minced fresh rosemary, dried thyme, fresh ground pepper, gruyere cheese, cubed