Yield: 4 servings
|1 \N||Acorn Squash (2 1/2 Lb)|
|3 tablespoons||Peanut Butter, Creamy|
|¼ teaspoon||Ground Nutmeg|
|1½ cup||Milk, Lowfat|
|2 cups||Chicken Broth|
|\N \N||Parsley -- chopped|
|\N \N||Salt And Pepper -- to taste|
1. Cut squash in half. Scoop out and discard seeds. Place skin side up in a microwave-safe container with 1 Tbs water. Cover with plastic wrap, and microwave on full power until tender when pierced, 15 to 20 mins. (or place squash skin up in a 9- by 13-inch baking dish, and bake tightly covered in a 400 F oven until tender when pierced, about 1 hour.) Let staand until cool enough to handle. 2. Scoop squash from skin. In a blender, whirl squash, peanut butter, nutmeg, and milk into a smooth puree. Pour into a 3-qt pan, and add broth. 3. Stir soup over medium-high heat until it begins to bubble, 8 to 9 mins.
Ladle into 4 soup bowls. Scatter parsley over servings, and season to taste with salt and pepper. Makes 6 to 7 cups. 4 servings.
Per serving: 217 cal, 39% (85 cal) from fat; 9⅘ g protein; 9⅖ g fat (2⅗ g sat); 30 g carbo; 166 mg sodium; 7.3 mg chol.
Recipe By : Sunset (magazine) - October 1995 From: Dan Klepach Date: 10-11-95 (22:55) (159) Fido: Cooking