Enjoy a creamy, Healthy Living soup with the Acorn Squash Soup recipe. Not only is this acorn squash soup recipe a great source of vitamin A, it's sure to warm you up on a cool afternoon or evening while fueling your day.
What You Need
Original recipe yields 5 servings
1 acorn squash (2 lb.), cut lengthwise in half, seeded
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
1 small onion, chopped
1/2 tsp. chili powder
1/2 tsp. paprika
3 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 Tbsp. chopped fresh cilantro
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Let's Make It
Place squash halves, cut sides down, in microwaveable dish; cover with waxed paper. Microwave on HIGH 12 to 14 min. or until tender, turning after 7 min. Remove from microwave; cool 5 min. Scoop squash from shells into bowl. Discard shells.
Heat dressing in Dutch oven or small stockpot on medium heat. Add onions; cook 5 to 7 min. or until crisp-tender, stirring frequently. Add seasonings; cook and stir 2 min. Add squash; cook 2 min., stirring frequently.
Add broth; stir. Bring to boil; cover. Simmer on medium-low heat 15 min., stirring occasionally. Add Neufchatel; cook and stir 2 min. or until Neufchatel begins to melt.
Blend soup, in small batches, in blender until smooth. Serve topped with cilantro.
For a vegetarian version of this hearty soup, substitute vegetable broth for the chicken broth.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
5 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.