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Ingredients
- 1/4 c. Butter
- 2 x Onions -- thinly sliced
- 1 x Acorn Squash, peeled, seeded In sm. pcs
- 3 c. Chicken stock
- 1 c. Apple Cider -- unsweetened
- 1 c. Non-dairy creamer
- 1/8 tsp Curry pwdr
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 Tbsp. Parsley -- minced
Directions
- Heat butter in heavy, large saucepan over med. heat. Add in onions and cook till lightly browned, stirring occasionally, about 5 mins. Add in squash, chicken stock and cider and simmer till squash is tender, about 20 mins.
- Puree mix in processor. Strain into another large saucepan. Place over med. heat. Stir in non-dairy creamer and heat through, don't boil.
- Add in curry pwdr, salt and pepper. Ladle soup into bowls or possibly squash shells.
- Garnish with parsley and nutmeg if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1549g | |
| Calories 786 | |
| Calories from Fat 419 | 53% |
| Total Fat 47.7g | 60% |
| Saturated Fat 29.58g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 2062mg | 86% |
| Potassium 2308mg | 66% |
| Total Carbs 84.47g | 23% |
| Dietary Fiber 12.1g | 40% |
| Sugars 32.36g | 22% |
| Protein 12.93g | 21% |
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