Thanksgiving

Creamy Squash Soup is for Soup.

Creamy Squash Soup takes 15 minutes to prepare.

Creamy Squash Soup takes 90 minutes to cook.

Creamy Squash Soup makes 4 servings.

The ingredients for Creamy Squash Soup are:

1 acorn squash or small buttercup or butternut squash (about 2 cups cooked)

3 Tablespoon Butter or can use margarine, or oil

2 cups chopped onions

1 small carrot, diced

1 medium potato, diced

2 cooking apples, peeled, cored, and chopped

3 1/2 cups water

1 1/2 cups milk or apple juice - I used canned fat free evaporated milk - makes it creamy!

1/8 tsp cinnamon
salt & pepper to taste

Here is how you make Creamy Squash Soup:

Serves 4 Clean squash, cut in half, and scoop out the seds. Place it, cut side down, on a lightly oiled baking pan, cover and bake at 350 about an hour, until soft. Butternut squash can be peeled cubed and boiled rather than baked, if you prefer, but baking is easiest and heightens the flavor.Meanwhile saute the onions in the butter - could use oil or margarine to make non-dairy - until they are translucent. Add the carrot, potato, apples, and water. Bring vegetables to a boil, lower heat and simmer about 20 minutes, until all vegtabels are tender.When the baked squash has cooled, scoop out the soft insides and discard skins. Combine squash, vegtables, and stock with milk, or apple juice in a blender or food processor and puree in several batches to a smooth creay consistency.Heat the soup on low until it is hot, but not boiling. Add cinnamon and season to taste with salt & pepper.Serve this soup with a hearty dark bread.Number of Servings: 4Recipe submitted by SparkPeople user SHARONMOOERS.

The nutritional information for Creamy Squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 286.6

• Total Fat: 9.5 g
• Cholesterol: 24.7 mg
• Sodium: 1,536.4 mg
• Total Carbs: 48.5 g
• Dietary Fiber: 9.6 g
• Protein: 6.7 g