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Vegetarian

Acorn Squash Soup

Lunch

Preheat oven to 400 degrees.

 

Cut acorn squash in halves and remove the seeds. Use 1 tbsp olive oil to coat the inside of the squash. Place flesh down on a baking sheet and roast squash for 40-50 minutes. Let cool.

Use remaining olive oil to saute onions, shallot, and apple in a large pot. Scrape the insides of the acorn squash and add into the pot, along with the broth and spices.

Bring to a boil. Reduce heat and let simmer for 15-20 minutes.

Use an immersion blender (or put batches into a regular blender) to puree the soup.

Serves 4.

2 acorn squash
2 tbsp extra virgin olive oil
1/2 red onion, diced
1/2 yellow onion, diced
1 shallot, diced
1 granny smith apple, peeled and cored
2 cups low sodium vegetable broth
1/4 tsp nutmeg
1/8 tsp cayenne pepper

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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