1 small onion
1/4c chopped celery
2 tblsp butter
2 tblsp whole wheat flour
1/2 tsp dill weed
1/4 tsp curry powder (don't worry if you don't have it)
dash cayenne pepper
2c chicken broth - low sodium
1c milk or original no-sugar added almond milk
3c mashed cooked acorn squash
salt & pepper to taste
Preheat oven to 400 degrees. Cut Acorn squash in half. Remove seeds & membranes from inside. Lay with flesh side up on aluminum foil lined baking pan. Bake for 1hour until flesh is soft & tender. Remove & set aside.
In a large saucepan, saute the onion & celery in butter. Stir in flour, dill curry & cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add squash, salt & pepper; heat through.
In a blender, process the soup in batches until smooth. Pour into bowls; garnish with parsley.
Serving: 1cup 125cal 1g fat 3mg chol 408mg sodium 25g carbs 6g fiber 4g sugar 6g protein
This is a great recipe that my whole family loves...and we don't like squash. So that's saying something!! This recipe also freezes very well and can be frozen in Ziploc bags or tupperware. Enjoy!!
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