This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Great things come from out luncheon meetings which consist of a sandwich, a cup of soup, and a good idea or two. No martinis." -T. Boone Pickens, Entrepreneur
The roasting brings out both the sweetness and savory flavor of acorn squash. This makes it the perfect ingredient for soup. The pureed soup is so rich and creamy and so simple you’ll make it part of your regular meals.
I use Health Valley Fat Free Chicken Broth for my recipes. There are dozens of pre-made broths on the market but in taste tests this is a consistent winner. There’s no fat and each cup has only 380 mg of sodium. This is a reasonable amount of salt. If this brand is not available to you look for one that has about 350 mg of sodium in each cup. When I use it I don’t add the salt as there is enough in the broth.
There are some very low sodium chicken broth products on the market that are very good. One good option is to choose one with less than 100 mg of sodium in a cup and carefully measuring the salt in your recipes. Each 1/8th teaspoon salt has about 300 mg of sodium and you can control your salt intake by carefully measuring.
Servings: 4 | Serving size: one cup
Cooking Time: 90 Minutes
This recipe can easily be multiplied and keeps well for 3 days in the refrigerator.
Preheat oven to 325°F.
Cut the acorn squash in half and scoop out the seeds. Place the squash in a large skillet cut side down and roast in the oven for 50 minutes. Remove from the oven and place on a plate cut side up to cool.
Place the olive oil in a medium sauce pan over medium heat and add the shallot. Cook, stirring frequently, for about 5 minutes. When the shallots are softened scoop the roasted acorn squash out of their skins and add to the sauce pan.
Add the chicken stock, water, salt, pepper, marjoram and maple syrup. Cook for about ten minutes, stirring frequently.
Use a blender or stick blender to puree the soup.
Serving size: 1 cup
|Calories 107||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||2%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 3g||10%|
|Vitamin A 14%||Vitamin C 32%|
|Calcium 7%||Iron 9%|
|Vitamin K 0 mcg||Potassium 725 mg|
|Magnesium 58 mg|