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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peppered Squash Soup

Source: National Pork Board

Acorn squash soup spiced with jalepeno peppers.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	169.1

Total Carbs	37.7 g

Dietary Fiber	5.4 g

Sugars	10.0 g

Total Fat	2.2 g

Saturated Fat	1.2 g

Unsaturated Fat	0.1 g

Potassium	1151.6 mg

Protein	4.3 g

Sodium	421.9 mg

Dietary Exchanges 2.2 Fat, 5.1 Vegetables, 0.2 Milk,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 lb acorn squash 2.0
2 tbsp Butter, unsalted 2.0
2 each whole jalapeno pepper 1.0
1 each medium onions 2.0
2 tsp salt 2.0
2 tsp ground coriander 2.0
2 tsp white pepper 2.0
2 cup fat free milk 3.0
3 cup cold water

Directions

Cut squash in half lengthwise and discard seeds.
Place squash halves face down on a shallow baking sheet. Bake in oven at 400 degrees F until squash is very tender, about 40-45 minutes.
Let squash cool.
Meanwhile, melt butter in a large saucepan over medium-high heat; saute jalapenos (use rubber gloves when handling peppers) and onion until tender but not brown.
Scoop flesh from squash shells, add to saucepan with remaining ingredients, stir to blend.
Blend soup in a food processor or a food mill.
Return to saucepan and reheat until hot