Nutritional Information Per Serving

Calories: 90
% calories from fat: 5
Protein (g): 4.0
Carbohydrate (g): 19.2
Fat (g): 0.6
Saturated fat (g): 0.3
Cholesterol (mg): 1.6
Sodium (mg): 317
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 1.5
Meat: 0.0
Fat: 0.0

6 first-course servings

Ingredients

• 2 cups reduced-fat chicken broth
• 2 medium acorn squash, peeled, cubed
• 1/2 cup chopped onion
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon each: ground coriander and cumin
• 1/2 cup 2% reduced-fat milk
• 1 tablespoon cider vinegar
• Salt and pepper, to taste

Method

Combine all ingredients, except milk, vinegar, salt, and pepper, in slow cooker; cover and cook on high 3 to 4 hours. Process soup, milk, and vinegar in food processor or blender until smooth. Season to taste with salt and pepper.