Acorn Squash Soup
Source: EatingWell.com, September 2018
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; protein 4.9g 10% DV; carbohydrates 21.9g 7% DV; dietary fiber 2.9g 12% DV; sugars 6.7g; fat 4.3g 7% DV; saturated fat 1.1g 5% DV; cholesterol 2.4mg 1% DV; vitamin a iu 2390.4IU 48% DV; vitamin c 19mg 32% DV; folate 34mcg 9% DV; calcium 75.4mg 8% DV; iron 1.6mg 9% DV; magnesium 53.1mg 19% DV; potassium 724.3mg 20% DV; sodium 461mg 18% DV; thiamin 0.2mg 22% DV; added sugar 2g.
1 starch, 1/2 fat, 1/2 vegetable