Acorn Squash Soup
To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.
Serving Size: about 1 cup
133 calories; total fat 4.3g 7% DV; saturated fat 1.1g; cholesterol 2mg 1% DV; sodium 461mg 18% DV; potassium 724mg 20% DV; carbohydrates 21.9g 7% DV; fiber 2.9g 12% DV; sugar 7g; protein 4.9g 10% DV; exchange other carbs 2; vitamin a iu 2390IU; vitamin c 19mg; folate 34mcg; calcium 75mg; iron 2mg; magnesium 53mg; thiaminmg; added sugar 2g.
1 starch, 1/2 fat, 1/2 vegetable