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Nutrition Facts
Serving Size 330 g
(Approx. 8 Servings)
Amount Per Serving
Calories 160 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 4%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 390 mg 16%
Total Carbohydrate 27 g 9%
Dietary Fiber 7 g 26%
Sugars 3 g
Protein 3 g
Vitamin A 10% Iron 8%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Spicy Roasted Acorn Squash Soup
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 acorn squash
3 Tbsp H-E-B Extra Light Tasting Olive Oil, divided use
1 Tsp course black pepper
7 Oz chopped sweet onion
1 cup(s) frozen baby carrots, thawed & chopped
1 cup(s) Hill Country Fare frozen Hash Brown Potatoes, thawed
32 Oz Central Market Organic Chicken Broth
4 Oz pico de gallo, mild
1/8 Tsp salt
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Instructions

1
Heat oven to 450°F.
2
Cut acorn squash in half and scoop out seeds. Cut each half into 4 sections and place on large baking pan.
3
Add 2 tablespoons of olive oil, season with pepper, and toss the squash chunks. Arrange squash chunks with cut side up.
4
Roast squash for 30 to 45 minutes and cool for 5 minutes. Scoop out the squash and discard peel.
5
While squash is roasting, heat large soup pot over medium heat for 2 minutes.
6
Add remaining tablespoon of olive oil, onion and carrots. Stir fry for 4 minutes.
7
Add thawed hash brown potatoes and stir-fry the mixture for 1 more minute.
8
Add chicken broth and set soup aside until squash is ready.
9
Add peeled squash to soup mixture, heat over high heat and bring to a boil. Reduce heat to low, cover and cook soup for 30 minutes.
10
Use a slotted spoon to remove squash chunks from soup and place in a food processor bowl. Process squash to smooth puree and add back to soup.
11
Season with salt and serve each bowl with 1 tablespoon pico de gallo.

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