• 4 small acorn squash, cut in half lengthwise and seeds discarded
• 4 cups vegetable stock
• 1-1/4 cups heavy cream
• 1/8 tsp. ground nutmeg

Scrape out all pulp from squash. Combine with stock in a large heavy saucepan. Bring to a boil. Reduce heat to low and simmer vigorously about 30 minutes. Remove from heat. Transfer to a blender or food processor. Add cream, nutmeg, and salt and pepper to taste. Purée and serve.

Per serving: calories 420, fat 28.5g, 57% calories from fat, cholesterol 102mg, protein 4.9g, carbohydrates 42.7g, fiber 5.8g, sugar 11.3g, sodium 313mg, diet points 10.1.

Dietary Exchanges: Milk: 0.2, Vegetable: 5.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 5.4, Sugar: 0.0, Very lean meat protein: 0.0

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