http://www.foodstop.com Combine all ingredients except optional cream and bring to a boil, then allow to simmer uncovered for 45 min, or until squash is tender. Season. Scoop the flesh out of the squash and discard the skin. Return the squash pulp to the soup and puree until smooth. Keep hot over low heat until serving. Serve soup in bowls and pour 2 Tb cream on top or substitute 1 Tb plain yogurt. Sprinkle with fresh grated nutmeg. Posted to MM-Recipes Digest by "Rfm"
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (30%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 9.6mg||3 %|
|Sodium 483.4mg||17 %|
|Potassium 336.1mg||9 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.3g|
|Protein 8.1g||12 %|
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Calories per serving: 115
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