Try this cream of acorn squash soup recipe, or contribute your own.
Suggest a better descriptionHalve the squash and remove seeds. Cut each piece in half and steam over 3 cups of chicken broth for 30 minutes or until squash can be easily pierced with fork. Reserve steaming liquid. Scoop out squash pulp, discard skin and blend in food processor, adding the reserved steaming liquid as needed. Return to the saucepan and stir in remaining steaming liquid, remaining broth, salt and pepper. Bring to a boil and reduce heat. Add 1 cup of whipping cream and nutmeg. Heat through. Beat remaining 1/2 cup of whipping cream. Ladle soup into bowls and top with whipping cream. Sprinkle with nutmeg.
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Serving Size: 1 Serving (732g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1401 | ||
Calories from Fat: 870 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 96.7g | 129 % | |
Saturated Fat 29.1g | 145 % | |
Monounsaturated Fat 39.5g | ||
Polyunsanturated Fat 20g | ||
Cholesterol 475.4mg | 146 % | |
Sodium 436.9mg | 15 % | |
Potassium 1542.2mg | 41 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 10g | ||
Protein 115.2g | 165 % | |
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: 1401
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