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Winter Squash Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 159
% Daily Value**
Total Fat 10g
15%
Saturated Fat 6g
9%
Unsaturated Fat 0g
Cholesterol 30mg
10%
Sodium 390mg
16%
Total Carbohydrate 15g
5%
Dietary Fiber 2g
6%
Sugars 1g
Protein 5g
Vitamin A  14%Vitamin C  22%
Calcium  12%Iron  6%
Potassium  16%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Winter Squash Soup

Recipe Tags: Soup Recipes

Date Added: March 18, 2021

Ingredients:

1 Acorn Squash (about 1 pound each)
2 Cups Chicken Broth (maybe 2 cups)
1/4 Teaspoon Ground Ginger (up to 3/4)
1/8 Teaspoon Salt (generous)
1/8 Teaspoon Pepper garlic powder and dried cilantro, combined
1 Cup Half And Half up to 5 T
1/4 Cup Sour Cream optional
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Directions:

1. Halve squash; Remove seeds.

2. Cut each piece in half. Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan.

3. Bring to boiling; place squash in steamer basket.

4. Halve squash; Remove seeds. Cut each piece in half.

5. Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan.

6. Bring to boiling; place squash in steamer basket.

7. Cover and steam for 25 to 30 minutes or till squash can be pierced easily with a fork.

8. Carefully remove steamer basket from saucepan.

9. Reserve steaming liquid in saucepan. Using a spoon, scoop squash pulp out of the peel; discard peel.

10. Place squash pulp in a blender or food processor.

11. Cover and process till mixture is smooth, adding as much of the reserved liquid as necessary.

12. Stir pureed squash into remaining reserved liquid in the saucepan; stir in ginger, salt, pepper, and cinnamon.

13. Bring mixture to boiling, Reduce heat and stir in half-and-half.

14. Heat through, If desired, garnish each serving with a dollop of sour cream and chives.

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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry allergies.
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