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Acorn Squash Soup

Nutmeg, and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest.

  • Total Time15 Minutes 45 Seconds
  • Yield
  • DifficultySimple
Acorn Squash Soup

Dietary Interests

Gluten-Free, Vegan, Vegetarian, High Fiber
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Submitted by

Vitamix

Ingredients

  • 2 cups 480 ml vegetable broth [or chicken broth]
  • ¼ cup 60 ml {Soy Milk}
  • 1 454 g acorn squash, roasted, cooled
  • 2 20 g dates [or 1 teaspoon maple syrup], pitted
  • 1 pinch ground nutmeg
  • ½ cinnamon [or 1/4 teaspoon ground]
  • ¼ teaspoon salt, optional
  • 2 cups 480 ml vegetable broth [or chicken broth]
  • ¼ cup 60 ml {Soy Milk}
  • 1 454 g acorn squash, roasted, cooled
  • 2 20 g dates [or 1 teaspoon maple syrup], pitted
  • 1 pinch ground nutmeg
  • ½ cinnamon [or 1/4 teaspoon ground]
  • ¼ teaspoon salt, optional
  • 2 cups 480 ml vegetable broth [or chicken broth]
  • ¼ cup 60 ml {Soy Milk}
  • 1 454 g acorn squash, roasted, cooled
  • 2 20 g dates [or 1 teaspoon maple syrup], pitted
  • 1 pinch ground nutmeg
  • ½ cinnamon [or 1/4 teaspoon ground]
  • ¼ teaspoon salt, optional

Directions

    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
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Nutrition

1 serving (353 g)
Calories 120
Total Fat 22g
Total Carbohydrate 61g
Dietary Fiber 7g
Sugars 6g
Protein 17g
Sodium 320g
Saturated Fat 0g

Chef's Note

To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.

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