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Peppered Squash Soup
Source: National Pork Board

Acorn squash soup spiced with jalepeno peppers.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Intermediate

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
1/2 Fat , 5 1/2 Vegetables , 1/2 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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2 lb  acorn squash
2 tbsp  Butter, unsalted
2 each  whole jalapeno pepper
1 each  medium onions
2 tsp  salt
2 tsp  ground coriander
2 tsp  white pepper
2 cup  fat free milk
3 cup  cold water
  1. Cut squash in half lengthwise and discard seeds.
  2. 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.
  3. Let squash cool.
  4. 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.
  5. Scoop flesh from squash shells, add to saucepan with remaining ingredients, stir to blend.
  6. Blend soup in a food processor or a food mill.
  7. Return to saucepan and reheat until hot

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