Appetizers / Soups / Salads

Squash Soup (milk version) is for Soup.

Squash Soup (milk version) takes several minutes to prepare.

Squash Soup (milk version) takes several minutes to cook.

Squash Soup (milk version) makes 6 servings.

The ingredients for Squash Soup (milk version) are:

2 acorn squash*, cooked (baked or microwaved)
*could use other orange squash
oil
1 onion
1T ginger root, whole slices (remove before blending)
1t thyme
pinch nutmeg
dash paprika (NO pepper)
salt
3c milk (or substitute xfirm silken tofu)

Here is how you make Squash Soup (milk version):

Fry onions and spices in olive oil. Add to squash and add milk, heat. Remove ginger root. Process in a blender until smooth. Reheat if necessary.To microwave 2 acorn squash: wrap halves in plastic wrap and microwave on high 13-16 minutes, turning every 5 minutes. Let stand 6 minutes. Serving Size: 1/6 recipeNumber of Servings: 6Recipe submitted by SparkPeople user DONNAGENZMER.

The nutritional information for Squash Soup (milk version) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 190.1

• Total Fat: 9.6 g
• Cholesterol: 9.8 mg
• Sodium: 106.2 mg
• Total Carbs: 23.6 g
• Dietary Fiber: 2.7 g
• Protein: 5.4 g

The dietary needs meet for Squash Soup (milk version) is Vegetarian