Warm up on a cool day with this delicious Squash Soup. This creamy Squash Soup cooks quickly and is the perfect savory soup for any autumn meal.
What You Need
Original recipe yields 4 servings
1 large acorn squash (1-1/2 lb.)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup sliced carrots
1/3 cup chopped onions
1/4 tsp. dried basil leaves, crushed
1/4 cup MIRACLE WHIP Dressing
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Let's Make It
Prick squash several times with fork. Microwave whole squash on HIGH 2 min. Cut squash in half lengthwise; remove seeds. Place squash, cut-sides up, in shallow microwaveable dish. Cover loosely. Microwave on HIGH 8 to 10 min. or until tender, turning dish every 4 min. Let stand 5 min. Scoop out squash into medium saucepan; mash.
Add all remaining ingredients except dressing; bring to boil. Cover. Simmer on medium heat 12 to 15 min. or until carrots and onions are tender, stirring occasionally.
Whisk in dressing until blended. Cook until heated through, stirring occasionally.
Make it Easy
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.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1 cup each
* 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.