Appetizers / Soups / Salads

Cream of Squash Soup takes 15 minutes to prepare.

Cream of Squash Soup takes 25 minutes to cook.

Cream of Squash Soup makes 3 servings.

The ingredients for Cream of Squash Soup are:

2 tbsp butter
1 medium onion, finely chopped
2 stalks of celery, finely chopped
2tbsp flour
1.5 cups of acorn squash, cooked
1 cup 2% milk
1 cup chicken stock
salt to taste
ground black pepper to taste

Here is how you make Cream of Squash Soup:

Cut 2 acorn squash in half. Scoop out the seeds. Place the halves, cut side down on a microwave safe dish with about a quarter cup of water on the bottom of the dish. Microwave until the flesh is mushy ( this took 12 minutes in my microwave). Allow the squash to cool, then scoop it out of the peel using a spoon. Mash it a bit, and set it aside.In medium sized pot, melt the butter, and saute the onion and celery for about 5 minutes.When the veggies are just starting to brown, add the flour and stir it quickly with a wooden spoon for 2 minutes or so.Add the milk and stir until it thickens a bit.Add the squash and chicken stock.In batches, puree the soup in a blender.Put the soup back in the pot and season with a little salt and lots of fresh ground black pepper. Makes 3 servings.Number of Servings: 3Recipe submitted by SparkPeople user SCOTIAGIRL2000.

The nutritional information for Cream of Squash Soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 255.2

• Total Fat: 11.0 g
• Cholesterol: 32.2 mg
• Sodium: 514.5 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 5.5 g
• Protein: 9.1 g