Acorn Squash Soup
This pureed vegetable soup gets smooth and silky after a quick whirl in the blender. Mild-flavored acorn squash gets a Southwestern-inspired makeover in this flavorful soup that has a hint of spice from chipotle pepper--opt for more if you like the heat!
To make ahead: Refrigerate soup for up to 3 days or freeze for up to 3 months. Thaw, if necessary, and reheat before serving.
1 starch, 1/2 fat, 1/2 vegetable