• 2 acorn squash, cut in half lengthwise and seeds removed
• 4 cups vegetable stock
• 1/4 tsp. ground nutmeg
• 1-1/4 cups half and half
• 1/2 cup cool herb croutons

Scrape all pulp from squash and discard shell. Combine with stock in a heavy saucepan over medium-high heat. Bring to a boil. Reduce heat to medium low and simmer 30 minutes, or until mixture is reduced to about 3 cups. Remove from heat. Transfer squash mixture to a blender or food processor. Add remaining ingredients, except croutons. Season with salt and pepper to taste and purée. Return to saucepan over medium-low heat until warmed through. Do not boil. Serve with croutons.

Per serving: calories 247, fat 10.6g, 36% calories from fat, cholesterol 28mg, protein 5.4g, carbohydrates 37.2g, fiber 4.7g, sugar 10.2g, sodium 375mg, diet points 5.4.

Dietary Exchanges: Milk: 0.3, Vegetable: 4.3, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 0.0

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