Roasted Acorn Squash & Turnip Soup

Roasted Acorn Squash & Turnip Soup takes roughly 1 hour and 30 minutes from beginning to end. For $1.24 per serving, you get a soup that serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 207 calories, 7g of protein, and 12g of fat per serving. It is perfect for Autumn. Head to the store and pick up bay leaf, brandy, chicken stock, and a few other things to make it today. This recipe is liked by 75 foodies and cooks. It is brought to you by SippitySup. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so outstanding. Similar recipes are Turnip and Spinach Rosemary “Risotto” Stuffed Acorn Squash with Pecans, Roasted Acorn Squash Soup, and Roasted Acorn Squash Soup.

Servings: 6

 

Ingredients:

1 bay leaf

3 tablespoon brandy

1 carrot, roughly chopped

6 cup chicken stock

2 clove garlic, peeled & smashed

1 pinch ground coriander

1 teaspoon sugar

½ pound turnips, pelled & roughly chopped

5 tablespoon unsalted butter

Equipment:

oven

baking sheet

pot

immersion blender

blender

bowl

Cooking instruction summary:

Heat the oven to 375 degrees F. Season the squash with salt and white pepper. Place ½ tablespoon butter into each cavity and place the squash halves on a parchment-lined baking sheet. Bake until tender and caramelized, about 1 hour. Remove from the oven and let it cool on the tray.Melt the remaining butter in a medium soup pot set over medium heat. Add the leeks, celery, carrots and garlic. Sprinkle the mixture with sugar. Cover, and cook for 10 minutes, until softened. Add the turnips, stock, bay leaf and coriander then bring the mixture to a boil. Reduce the heat to low, season with salt and white pepper. Cover and cook another 20 minutes, until the turnips are very tender. Remove the bay leaf.Scoop the flesh from the cooled squash halves straight into the soup pot. Using an immersion blender puree the mixture until very smooth, or use a standard blender working in batches if necessary. Return the soup to the soup pot (if using a standard blender) and add brandy. Bring the soup to a simmer and adjust the seasoning. Garnish withe celery leaves. Serve warm in individual bowlsShare this:ShareGoogleTwitterPinterestFacebookLike this:Like Loading...

 

Step by step:


1. Heat the oven to 375 degrees F. Season the squash with salt and white pepper.

2. Place ½ tablespoon butter into each cavity and place the squash halves on a parchment-lined baking sheet.

3. Bake until tender and caramelized, about 1 hour.

4. Remove from the oven and let it cool on the tray.Melt the remaining butter in a medium soup pot set over medium heat.

5. Add the leeks, celery, carrots and garlic. Sprinkle the mixture with sugar. Cover, and cook for 10 minutes, until softened.

6. Add the turnips, stock, bay leaf and coriander then bring the mixture to a boil. Reduce the heat to low, season with salt and white pepper. Cover and cook another 20 minutes, until the turnips are very tender.

7. Remove the bay leaf.Scoop the flesh from the cooled squash halves straight into the soup pot. Using an immersion blender puree the mixture until very smooth, or use a standard blender working in batches if necessary. Return the soup to the soup pot (if using a standard blender) and add brandy. Bring the soup to a simmer and adjust the seasoning.

8. Garnish withe celery leaves.

9. Serve warm in individual bowls


Nutrition Information:

Quickview
206k Calories
6g Protein
12g Total Fat
12g Carbs
2% Health Score
Limit These
Calories
206k
10%

Fat
12g
19%

  Saturated Fat
6g
42%

Carbohydrates
12g
4%

  Sugar
6g
7%

Cholesterol
32mg
11%

Sodium
377mg
16%

Alcohol
2g
14%

Get Enough Of These
Protein
6g
13%

Vitamin A
1998IU
40%

Vitamin B3
4mg
20%

Vitamin B2
0.23mg
13%

Vitamin C
9mg
11%

Potassium
365mg
10%

Vitamin B6
0.21mg
10%

Copper
0.17mg
9%

Phosphorus
83mg
8%

Selenium
5µg
8%

Vitamin B1
0.11mg
7%

Folate
20µg
5%

Manganese
0.09mg
4%

Fiber
1g
4%

Magnesium
16mg
4%

Iron
0.7mg
4%

Zinc
0.5mg
3%

Vitamin E
0.42mg
3%

Calcium
27mg
3%

Vitamin K
2µg
3%

Vitamin B5
0.12mg
1%

Vitamin D
0.18µg
1%

covered percent of daily need
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