Roasted Acorn Squash Soup
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Roasted Acorn Squash Soup
A great fall roasted soup that can use a variety of different squash.
材料
做法
- Pre-heat oven to 350 °F (175 °C). Pour oil on the roasting pan and coat the bottom.
- Prepare squash by cutting it in half and removing the seeds and string. Place squash cut side down on roasting pan and prick the skins of squash with knife all over.
- Cut onion in large chuncks and place on pan with squash. Cut the top off the garlic bulb and drizzle some of the oil on the garlic. Place garlic in pan too.
- Bake for 45 minutes to 1 hour or until tender. Remove and let stand til cool.
- Scrape squash and put it into a large stock pot. Put onions and squeeze the garlic into pot. Add chicken broth, lime juice, salt, pepper and nutmeg to pot. Bring to boil and simmer for 15 minutes.
- Puree mixture with hand mixer or blender. Reheat if needed.
- Serve with plain yogurt garnish, pumpkin seeds or extra nutmeg if desired.
47个用户收藏这个菜谱。
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评论
Well, I love all the ingredients, but didn't care for the final outcome. It reminded me of yellow split pea soup. If you love split pea soup, maybe this is a good alternative? My husband said it reminded him of heated squash babyfood. Perhaps I did something wrong? Sorry about the not so good review but I know I like to hear when other people here try the recipes. Thanks for the submitting though!
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营养总结:
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Roasted Acorn Squash Soup的每一食用份量含有244卡路里
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热量分解: 43% 脂肪, 52% 碳水物, 5% 蛋白质. |
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营养成分
食用量
每份
能源
1022 千焦
244 千卡
蛋白质
3.18克
脂肪
12.79克
饱和脂肪
2.056克
多不饱和脂肪
1.449克
单不饱和脂肪
8.802克
胆固醇
0毫克
碳水化合物
34.39克
糖
1.21克
纤维
5.1克
钠
1569毫克
钾
1061毫克
热量分解:
碳水化合物 (52%)
脂肪 (43%)
蛋白质 (5%)
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