Acorn Squash Soup

Source: dLife

Cheesy acorn squash, leek, carrot, and apple soup.

Nutrition Facts
Makes 6 servings
Amount Per Serving
Calories	124.9
Total Carbs	22g
Dietary Fiber	3.6g
Sugars	6.9g
Total Fat	3.8g
Saturated Fat	0.9g
Unsaturated Fat	2.9g
Potassium	0mg
Protein	3.5g
Sodium	532mg
Dietary Exchanges Fat 1/2, Fruit 1/4, Meat , Vegetable 3
See the Detailed Nutritional Analysis
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2 acorn squash , cut into quarters and remove seeds
1 fresh leeks , chopped fine (or onion)
1 tbsp vegetable oil  (Mazola)
1 medium carrots , sliced thin
3 cup Broth, turkey, canned  (College Inn)
1 medium apples , peeled, cored, and diced
1 bay leaves
0.25 tsp curry powder
0.5 tsp parsley, dried , flakes
1 pinch ground cinnamon
6 tsp grated parmesan cheese

1 Steam the squash until it becomes soft. Spoon out the middle and discard the rest.
2 Pour the oil into a skillet and saute the leek. Mix in the carrot, broth, apple, bay leaf, curry powder, parsley, and squash pulp. Cook over medium heat until the carrots have softened. Take out the bay leaf.
3 Transfer into a blender and pulse to puree. Divide into 6 bowls and top each with one teaspoon cheese and cinnamon.