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

Scrape all pulp from squash. 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. Serve with croutons.

Per serving: calories 359, fat 24.3g, 57% calories from fat, cholesterol 83mg, protein 4.8g, carbohydrates 35.8g, fiber 4.6g, sugar 9.3g, sodium 334mg, diet points 8.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.3, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 0.0

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