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Recipe: Acorn Squash Soup with Vegetable Stock Light
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 cool herb 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 367, fat 27.1g, calories from fat 66%, protein 4.9g, cholesterol 83.1mg, dietary fiber 4.7g

Nutrients Exchanges
Calories 367 Milk Exchanges 0.0
Protein 4.9g Vegetable Exchanges 4.3
Carbohydrates 36.2g Fruit Exchanges 0.0
Dietary Fiber 4.7g Bread Exchanges 0.2
Sugar 9.2g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 27.1g Lean Meat Exchanges 0.0
Saturated Fat 15.4g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 9.4g Fat Exchanges 4.8
Poly-unsaturated Fat 2.3g
% Calories from Fat 66%    
Cholesterol 83.1mg
Sodium 369.4mg
Vitamins Minerals
Vitamin A 381.4IU Calcium 157.2mg
Thiamin (B1) 0.6mg Copper 2.4mg
Riboflavin (B2) 0.4mg Iron 2.5mg
Niacin (B3) 2.5mg Magnesium 98.5mg
Vitamin B6 0.7mg Manganese 0.6mg
Vitamin B12 0.2mcg Phosphorus 157.8mg
Vitamin C 32.1mg Potassium 1000.0mg
Vitamin E 1.3IU Selenium 2.4mcg
Folate 52.2mcg Sodium 369.4mg
Pantothenic Acid 1.4mg Zinc 0.6mg