| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | 1 | servings | ||
INGREDIENTS
| 2 | Acorn squash; cut in half lengthwise and seeds removed | |
| 4 | c | Vegetable stock |
| 1/4 | ts | Ground nutmeg |
| 1 1/4 | c | Evaporated skim milk |
| 1/2 | c | Croutons |
INSTRUCTIONS
Prep: 15 min, Cook: 30 min. Found these on .. http://www.mymenus.com/cgi-bin/webfilter?001vggd2 Recipes are listed by potassium %. Below are just a sample, lots more on their website.. Scrape all pulp from squash and discard shell. Combine with stock in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to medium low and simmer 30 minutes or until mixture is reduced to about 3 cups. Remove from heat. Transfer squash mixture to a blender or food processor. Add remaining ingredients, except croutons. Season with salt and pepper to taste and purée. Serve with croutons. Per serving: calories 237, fat 0.8g, 3% calories from fat, cholesterol 3mg, protein 10.6g, carbohydrates 52.5g, fiber 8.2g, sodium 131mg. Potassium 1562mg 45% Posted to EAT-LF Digest by Carol A Gonzalez <caarol@juno.com> on Jan 23, 1999, converted by MM_Buster v2.0l.
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