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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

Cream of Squash Soup

Source: dLife

A quick, tasty, and creamy squash soup.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	112.4

Total Carbs	18.7 g

Dietary Fiber	1.9 g

Sugars	9.0 g

Total Fat	2.9 g

Saturated Fat	0.6 g

Unsaturated Fat	0.8 g

Potassium	205.6 mg

Protein	5.2 g

Sodium	326.8 mg

Dietary Exchanges 2.9 Fat, 0.5 Vegetables, 0.0 Fruits, 0.4 Milk, 0.5 Starch,

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

0.25
0 1/4 tsp pumpkin pie spice 14.5
14 1/2 floz fat free reduced sodium chicken broth 1.0
1 tbsp Margarine, 80% fat, unsalted 1.0
1 each medium onions 10.0
10 oz Squash, winter, frozen 0.25
0 1/4 tsp ground thyme 0.125
0.125 tsp salt 0.125
0.125 tsp black pepper 1.5
1 1/2 cup fat free milk 2.0
2 tsp fresh lemon juice

Directions

Melt margarine in a large pot over medium heat.
Add onion and saute, stirring occasionally, until tender, about 5 minutes, stir in pumpkin pie spice.
Add broth, asparagus, thyme, salt, and pepper, bring to a boil over high heat. Lower heat and simmer 10 minutes.
Place 1/4 of mixture into a blender, cover (leaving off middle piece so heat can escape), and puree until smooth.
Pour into a bowl and repeat with remaining mixture until it has all been pureed.
Return all of the soup to the pot, stir in the milk. Heat over medium heat but do not boil, milk could curdle.
Remove from heat and stir in lemon juice.