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| Recipe: Acorn Squash Soup with Vegetable Stock |
Servings: 4
Preparation Time: 15 min.
Cooking Time: 30 min.
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| Ingredients: |
- 4 smallacorn squash\cooked, cut in half lengthwise and seeds discarded
- 4 cup vegetable stock
- 1-1/4 cups heavy cream
- tsp. ground nutmeg
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| Cooking Directions: |
Scrape out all pulp from squash. Combine with stock in a large heavy
saucepan. Bring to a boil. Reduce heat to low and simmer
vigorously about 30 minutes. Remove from heat. Transfer to a blender
or food processor. Add cream, nutmeg, and salt and pepper to taste.
Puree and serve. |
| |
| Per Serving:
calories 420, fat 31.7g, calories from fat 68%, protein 4.9g, cholesterol 101.9mg, dietary fiber 5.8g
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| Nutrients |
Exchanges |
| Calories |
420 |
Milk Exchanges |
0.2 |
| Protein |
4.9g |
Vegetable Exchanges |
5.7 |
| Carbohydrates |
42.7g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
5.8g |
Bread Exchanges |
0.0 |
| Sugar |
11.3g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
31.7g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
18.0g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
10.7g |
Fat Exchanges |
5.4 |
| Poly-unsaturated Fat |
3.0g |
| % Calories from Fat |
68% |
|
|
| Cholesterol |
101.9mg |
| Sodium |
312.7mg |
| Vitamins |
Minerals |
| Vitamin A |
506.0IU |
Calcium |
179.6mg |
| Thiamin (B1) |
0.7mg |
Copper |
2.9mg |
| Riboflavin (B2) |
0.5mg |
Iron |
3.0mg |
| Niacin (B3) |
2.9mg |
Magnesium |
126.3mg |
| Vitamin B6 |
0.8mg |
Manganese |
0.7mg |
| Vitamin B12 |
0.1mcg |
Phosphorus |
185.5mg |
| Vitamin C |
42.5mg |
Potassium |
1000.0mg |
| Vitamin E |
1.4IU |
Selenium |
0.4mcg |
| Folate |
65.9mcg |
Sodium |
312.7mg |
| Pantothenic Acid |
1.7mg |
Zinc |
0.7mg |
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