My favorite squash recipe. Pretty easy, and soooo tasty. Prep time says one hour because you need to bake the squash before putting it in the soup. I made this vegetarian version based on another version that had chicken stock and cream cheese.
Serving Size: 1 (202) g
Servings Per Recipe: 6
Calories: 211.4
Calories from Fat 138 g 66 %
Total Fat 15.4 g 23 %
Saturated Fat 9.3 g 46 %
Cholesterol 40.3 mg 13 %
Sodium 298.3 mg 12 %
Total Carbohydrate 19 g 6 %
Dietary Fiber 3.1 g 12 %
Sugars 5 g 20 %
Protein 2.5 g 4 %