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Recipe: Acorn Squash Soup with Chicken Stock and Light Cream
Servings: 4
Preparation Time: 15 min.
Cooking Time: 30 min.
 
Ingredients:
  • 2 acorn squash\cooked, cut in half lengthwise, pulp removed, seeds and shell discarded
  • 4 cup chicken stock
  • 1/4 tsp. ground nutmeg
  • 1-1/4 cups light cream
  • 1/2 cup cool herb croutons
Cooking Directions:
Combine squash with stock in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to medium low and simmer 30 minutes or until mixture is reduced to about 3 cups . Remove from heat. Transfer squash mixture to a blender or food processor. Add remaining ingredients, except croutons. Season with salt and pepper to taste and puree. Serve with croutons.
 
Per Serving: calories 395, fat 27.8g, calories from fat 63%, protein 9.4g, cholesterol 83.1mg, dietary fiber 4.5g

Nutrients Exchanges
Calories 395 Milk Exchanges 0.0
Protein 9.4g Vegetable Exchanges 4.3
Carbohydrates 35.9g Fruit Exchanges 0.0
Dietary Fiber 4.5g Bread Exchanges 0.2
Sugar 9.4g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 27.8g Lean Meat Exchanges 0.7
Saturated Fat 15.7g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 9.8g Fat Exchanges 4.8
Poly-unsaturated Fat 2.2g
% Calories from Fat 63%    
Cholesterol 83.1mg
Sodium 872.0mg
Vitamins Minerals
Vitamin A 317.0IU Calcium 160.2mg
Thiamin (B1) 1.6mg Copper 3.6mg
Riboflavin (B2) 1.1mg Iron 2.9mg
Niacin (B3) 5.9mg Magnesium 100.9mg
Vitamin B6 0.9mg Manganese 0.8mg
Vitamin B12 0.4mcg Phosphorus 228.2mg
Vitamin C 31.6mg Potassium 1000.0mg
Vitamin E 1.9IU Selenium 2.4mcg
Folate 57.1mcg Sodium 872.0mg
Pantothenic Acid 1.9mg Zinc 0.9mg