- pan; heat through (do not boil).
- Cut remaining squash into 1/4-in. cubes. In a large skillet, saute
- squash cubes in oil and reserved cooking liquid until squash is
- tender and liquid has evaporated. Ladle soup into bowls. Garnish
- with squash cubes. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 279 calories, 15 g fat (8 g saturated fat), 39 mg cholesterol, 715 mg sodium, 36 g carbohydrate, 5 g fiber, 3 g protein.