Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Acorn Squash (2 1/2 Lb) 1 1/2 c Milk, Lowfat
3 tb Peanut Butter, Creamy 2 c Chicken Broth
Old-Fashioned Parsley -- chopped
1/4 ts Ground Nutmeg Salt And Pepper -- to taste

1. Cut squash in half. Scoop out and discard seeds. Place skin side
up in a microwave-safe container with 1 Tbs water. Cover with plastic
wrap, and microwave on full power until tender when pierced, 15 to 20
mins. (or place squash skin up in a 9- by 13-inch baking dish, and
bake tightly covered in a 400 F oven until tender when pierced, about
1 hour.) Let staand until cool enough to handle. 2. Scoop squash from
skin. In a blender, whirl squash, peanut butter, nutmeg, and milk
into a smooth puree. Pour into a 3-qt pan, and add broth. 3. Stir
soup over medium-high heat until it begins to bubble, 8 to 9 mins.
Ladle into 4 soup bowls. Scatter parsley over servings, and season to
taste with salt and pepper. Makes 6 to 7 cups. 4 servings.

Per serving: 217 cal, 39% (85 cal) from fat; 9.8 g protein; 9.4 g fat
(2.6 g sat); 30 g carbo; 166 mg sodium; 7.3 mg chol.

Recipe By : Sunset (magazine) - October 1995

From: Dan Klepach Date: 10-11-95 (22:55) (159)
Fido: Cooking

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