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Recipe: Acorn Squash Soup
Servings: 4
Preparation Time: 15 min.
Cooking Time: 30 min.
 
Ingredients:
  • 2 acorn squash\cooked, cut in half lengthwise and seeds removed
  • 4 cup vegetable stock
  • 1/4 tsp. ground nutmeg
  • 1-1/4 cups half and half
  • 1/2 cup cool herb croutons
Cooking Directions:
Scrape all pulp from squash and discard shell. Combine 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. Return to saucepan over medium-low heat until warmed through. Do not boil. Serve with croutons.
 
Per Serving: calories 247, fat 13.5g, calories from fat 49%, protein 5.4g, cholesterol 28.1mg, dietary fiber 4.7g

Nutrients Exchanges
Calories 247 Milk Exchanges 0.3
Protein 5.4g Vegetable Exchanges 4.3
Carbohydrates 37.2g Fruit Exchanges 0.0
Dietary Fiber 4.7g Bread Exchanges 0.2
Sugar 10.2g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 13.5g Lean Meat Exchanges 0.0
Saturated Fat 6.4g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 5.1g Fat Exchanges 1.9
Poly-unsaturated Fat 2.0g
% Calories from Fat 49%    
Cholesterol 28.1mg
Sodium 374.6mg
Vitamins Minerals
Vitamin A 241.9IU Calcium 184.7mg
Thiamin (B1) 0.7mg Copper 1.9mg
Riboflavin (B2) 0.4mg Iron 2.8mg
Niacin (B3) 2.8mg Magnesium 100.8mg
Vitamin B6 0.8mg Manganese 0.6mg
Vitamin B12 0.3mcg Phosphorus 184.2mg
Vitamin C 32.3mg Potassium 1000.0mg
Vitamin E 0.8IU Selenium 3.3mcg
Folate 51.3mcg Sodium 374.6mg
Pantothenic Acid 1.4mg Zinc 0.8mg