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Ingredients
- 2 x Acorn squash, cut in half lengthwise and seeds removed
- 4 c. Vegetable stock
- 1/4 tsp Grnd nutmeg
- 1 1/4 c. Evaporated skim lowfat milk
- 1/2 c. Croutons
Directions
- Prep: 15 minutes, Cook: 30 minutes.
- are listed by potassium %. Below are just a sample, lots more on their
- Scrape all pulp from squash and throw away shell. Combine with stock in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to medium low and simmer 30 min or possibly till mix is reduced to about 3 c.. Remove from heat. Transfer squash mix to a blender or possibly food processor. Add in remaining ingredients, except croutons. Season with salt and pepper to taste and puree. Serve with croutons.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1925g | |
| Calories 795 | |
| Calories from Fat 225 | 28% |
| Total Fat 25.66g | 32% |
| Saturated Fat 14.96g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 4218mg | 176% |
| Potassium 3248mg | 93% |
| Total Carbs 123.22g | 33% |
| Dietary Fiber 10.7g | 36% |
| Sugars 39.77g | 27% |
| Protein 28.51g | 46% |
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