I made this fast and easy soup for dinner last night.
White Acorn Squash Soup
1 White Acorn Squash - peeled, seeded and coarsely diced
2 Large Russet Potatoes - scrubbed and coarsely diced
1 pound frozen mixed vegetables
2 Cans chicken broth ( you may substitute a vegetable broth to make this vegan)
I put all my vegetables in my 4.5 quart Le Creuset pot. I added the 2 cans of broth. I brought the soup up to a low boil and reduced the heat to low and cooked it for 2 hours on low. I did not add any additional seasonings, but feel free to spice it up anyway you would like.
This will serve 4 as a main course. I can't give you a calorie count but it will be pretty high in fiber.