INGREDIENTS
2 cups
chicken broth ½ cup (120 ml) low fat evaporated milk ½ other acorn squash, cooked, peeled, seeded 1 teaspoon maple syrup 1 pinch ground nutmeg ¼ teaspoon ground cinnamon salt and pepper, to taste
2 cups
chicken broth
1/2 cup
low fat evaporated milk
1/2
other acorn squash, cooked, peeled, seeded
1 tsp
maple syrup
1 pinch
ground nutmeg
1/4 tsp
ground cinnamon
salt and pepper,
NOTES
Double the squash and use almond milk instead of normal milk use vegetable broth instead of chicken broth
Mariette Crafford • 2020-06-16