QualityHealth Network
We apologize if you're having problems printing your favorite recipe in Internet Explorer 6.0. Please try printing from another browser, or simply copy and paste the text into a Word document and print from there.
Recipe: Acorn Squash Soup with Light Cream
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 light cream
  • 1/2 cup croutons
Cooking Directions:
Scrape all pulp from squash. 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. Serve with croutons.
 
Per Serving: calories 359, fat 26.5g, calories from fat 66%, protein 4.8g, cholesterol 82.9mg, dietary fiber 4.6g

Nutrients Exchanges
Calories 359 Milk Exchanges 0.0
Protein 4.8g Vegetable Exchanges 4.3
Carbohydrates 35.8g Fruit Exchanges 0.0
Dietary Fiber 4.6g Bread Exchanges 0.2
Sugar 9.3g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 26.5g Lean Meat Exchanges 0.0
Saturated Fat 15.2g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 9.0g Fat Exchanges 4.7
Poly-unsaturated Fat 2.2g
% Calories from Fat 66%    
Cholesterol 82.9mg
Sodium 333.7mg
Vitamins Minerals
Vitamin A 381.1IU Calcium 155.2mg
Thiamin (B1) 0.6mg Copper 2.4mg
Riboflavin (B2) 0.4mg Iron 2.5mg
Niacin (B3) 2.5mg Magnesium 97.5mg
Vitamin B6 0.7mg Manganese 0.6mg
Vitamin B12 0.1mcg Phosphorus 155.1mg
Vitamin C 32.1mg Potassium 1000.0mg
Vitamin E 1.2IU Selenium 2.0mcg
Folate 51.0mcg Sodium 333.7mg
Pantothenic Acid 1.3mg Zinc 0.6mg