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4 servings, 1 cup each
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Substitute 1 pkg. (12 oz.) thawed frozen cooked winter squash for the cooked fresh acorn squash.
Combine 2 Tbsp. MIRACLE WHIP Dressing with 1 Tbsp. milk. Spoon evenly over individual servings of soup; swirl gently with knife to marbleize.
Warm up with this vegetable-based soup. The carrots are rich in vitamin A and the squash provides vitamin C.
* 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.
I loved it...most squash soup I have seen is pureed and this was not...great taste, easy to make!
I liked that it used ingredients that I have on hand.