Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large Acorn squash 1 small onion finely chopped2 cups finely grated zuchinni3 cups milk (2%)1/2 regular package of cream cheese6 crisp bacon slices crumbled
Bake the acorn squash by cutting it in half and scooping out the seeds. place cut side down in a pyrex dish add about an inch of water. Bake at 350 for one hour.
After the squash is cooked scoop it out into a crockpot.
Cook the onions in the butter until translucent transfer to the crock pot
Add the zuchinni and milk
cut up the cream cheese and add to the crockpot
stir well and cook on low for 4-6 hours.
Add salt and pepper to taste
to serve, sprinkle bacon on top of the soup when serving
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DPRYER.
After the squash is cooked scoop it out into a crockpot.
Cook the onions in the butter until translucent transfer to the crock pot
Add the zuchinni and milk
cut up the cream cheese and add to the crockpot
stir well and cook on low for 4-6 hours.
Add salt and pepper to taste
to serve, sprinkle bacon on top of the soup when serving
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user DPRYER.
Nutritional Info Amount Per Serving
- Calories: 307.2
- Total Fat: 18.0 g
- Cholesterol: 56.2 mg
- Sodium: 580.3 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 5.7 g
- Protein: 12.0 g
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