Try this Cream of Acorn Squash Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter in heavy, large saucepan over med. heat. Add onions and cook until lightly browned, stirring occasionally, about 5 mins. Add squash, chicken stock and cider and simmer until squash is tender, about 20 mins. Puree mixture in processor. Strain into another large saucepan. Place over med. heat. Stir in non-dairy creamer and heat through, do not boil. Add curry powder, salt and pepper. Ladle soup into bowls or squash shells. Garnish with parsley and nutmeg if desired. Recipe By : Penchard File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (1499g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 930 | ||
Calories from Fat: 570 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.4g | 85 % | |
Saturated Fat 33.8g | 169 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 165.2mg | 51 % | |
Sodium 2386.9mg | 82 % | |
Potassium 1548.8mg | 41 % | |
Total Carbohydrate 52g | 15 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 51.6g | ||
Protein 37g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 930
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