|2||Acorn squash; cut in half lengthwise and seeds removed|
|4 cups||Vegetable stock|
|¼ teaspoon||Ground nutmeg|
|1¼ cup||Evaporated skim milk|
Prep: 15 min, Cook: 30 min.
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Scrape all pulp from squash and discard shell. Combine with stock in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to medium low and simmer 30 minutes or until mixture is reduced to about 3 cups. Remove from heat. Transfer squash mixture to a blender or food processor. Add remaining ingredients, except croutons. Season with salt and pepper to taste and purée. Serve with croutons.
Per serving: calories 237, fat 0.8g, 3% calories from fat, cholesterol 3mg, protein 10.6g, carbohydrates 52.5g, fiber 8.2g, sodium 131mg. Potassium 1562mg 45%
Posted to EAT-LF Digest by Carol A Gonzalez <caarol@...> on Jan 23, 1999, converted by MM_Buster v2.0l.
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