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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

Orange Scented Squash Soup

Source: dLife

Subtle hints of orange and cinnamon come through in this fall soup.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	174.5

Total Carbs	40.5 g

Dietary Fiber	6.7 g

Sugars	17.8 g

Total Fat	0.5 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	533.7 mg

Protein	5.1 g

Sodium	91.7 mg

Dietary Exchanges 0.5 Fat, 0.3 Vegetables, 0.6 Fruits, 1.1 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

1.0
1 each cooking spray 0.75
0 3/4 cup fresh chopped onion 1.0
1 tsp ground cinnamon 0.25
0 1/4 tsp ground nutmeg 0.25
0 1/4 tsp ground cloves 1.5
1 1/2 cup cold water 3.0
3 lb winter squash, cubed 1.0
1 each large apples 1.0
1 tsp grated orange peel 0.25
0 1/4 cup orange juice 1.5
1 1/2 cup fat free half and half 1.0
1 pinch salt 1.0
1 pinch white pepper 1.0
1 each medium oranges 1.0
1 pinch fresh chives

Directions

Grease a large saucepan with cooking spray and heat over medium heat. Cook onions 5 minutes or until translucent.
Mix in cinnamon, nutmeg, and cloves and cook 1 to 2 minutes.
Stir in water, squash, apples, and orange rind and bring to a boil. Lower heat, place lid on pot, and let simmer 10 to 15 minutes or until squash is soft.
Using a food processor or blender, puree mixture until there are no lumps.
Whisk in orange juice and half-and-half. Sprinkle mixture with salt and pepper. Soup can be served warm or chilled.
When ready to serve, garnish each bowl with orange slices and chives.