Acorn Squash Soup

Wheat-Free / Gluten-Free
Heart-Healthy
Low-Calorie
Low-Cholesterol
Low-Sodium
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
6
Ready in
1 hour, 30 minutes

Ingredients

  • 2 medium acorn or butternut squash (about 3 lbs.)
  • 3 cups low-sodium chicken broth
  • 3 cups fat-free half-and-half
  • 1/3 cup firmly packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 cup creamy peanut butter (optional)

Directions

Prep Time
10 minutes
Cook Time
1 hour, 20 minutes
Ready in
1 hour, 30 minutes
  1. Preheat oven to 350°F. Lightly coat two baking pans with nonstick cooking spray. Cut each squash in half lengthwise; remove and discard seeds and membranes. Place squash halves, cut side down, in baking pans. Bake, uncovered, 1 hour. Let cool. Scoop out pulp; discard rind. Place pulp in a food processor; purée 2 minutes or until smooth.
  2. Combine puréed squash, chicken broth, half-and-half, sugar, cinnamon and nutmeg in a large Dutch oven; stir. Cook uncovered over low heat, stirring occasionally 15 minutes or until heated through. Whisk peanut butter (if desired) with 1 cup of the hot soup in a medium bowl until smooth; stir mixture into soup and cook 5 minutes more. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 193, Calories Fat 1, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 142mg, Carbohydrate 39g, Protein 6g
Serving Size1
Calories193
Calories Fat1
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium142mg
Sodium (extra)6
Potassium517mg
Carbohydrate39g
Carbohydrate (extra)13
Fiber2g
Fiber (extra)10
Sugars19g
Protein6g
Omega30g
Vitamin A928IU
Vitamin A (extra)19
Vitamin C15mg
Vitamin C (extra)26
Iron1mg
Iron (extra)7