Soups & Salads

Acorn Squash Soup

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Prep Time
15 min
Cook Time
20 min
Servings
4
Calories
363

Ingredients
  • 2 large (1-1/2 to 1-3/4 lbs. each) acorn squash
  • 2 Tbsp. butter or margarine
  • 1 small onion, chopped
  • 1 can (14-1/2 oz.) reduced sodium chicken broth
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cayenne pepper (optional)
  • 1/4 tsp. salt (optional)
  • 4 slices Italian or sourdough bread (3 inches in diameter), toasted
  • 4 slices Sargento® Sliced Swiss Cheese
Directions
  1. Place whole squash on paper towel in microwave oven; cook on HIGH 5 minutes. Turn over; continue cooking 4 minutes more or until squash is barely tender when pierced with a knife. Let stand 5 minutes.
  2. Melt butter in large saucepan over medium heat. Add onion; cook 8 minutes or until onion is soft, stirring occasionally. Cut squash in half; scoop out and discard seeds and membrane. Keeping squash shell intact, scoop out flesh, leaving 1/4-inch thick shell. Add squash pulp to onion mixture; cook 1 minute. Add chicken broth, nutmeg and, if desired, cayenne pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until squash is very tender, stirring occasionally.
  3. Transfer squash mixture to food processor or blender; process until smooth. Reheat soup until very hot. Arrange squash shells, cut sides up, in ovenproof bowls; place bowls on baking sheet; fill with hot soup. Top with toast and cheese. Place under preheated broiler 5 inches from heat; broil 3 minutes or until cheese is melted and golden brown.

Serving Size 4

Calories 363

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 14.80g 23%
Sat. Fat 7.90g 40%
Mono Unsat. Fat 3.00g
Poly Unsat. Fat 0.50g
Cholesterol 33mg 11%
Sodium 820mg 34%
Amount/Serving%DV*
Total Carbohydrate 48g 16%
Dietary Fiber 9g 36%
Sugars 0g
Protein 12g
Amount/Serving%DV*
Vitamin A 122RE
Vitamin C 20mg 33%
Calcium 267mg 27%
Iron 2mg 11%