Acorn Squash Soup

1.5 hours Prep: 10 minutes Cook: 1 hours

51 calories per serving view nutrition facts

1 serving suggest servings

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Ingredients

1	small	acorn squash
2	cloves	garlic	peeled and minced
1	cup	vegetable stock	or more
1/2	teaspoon	salt	optional
1/4	teaspoon	black pepper	and sage, each
1	dash	cayenne pepper
1	dash	red hot pepper sauce (eg. Tabasco)
1/2	cup	wild rice	cooked

Directions

Cut the squash in half and remove the seeds.

Cover the bottom of a baking dish with 1/2 inch water, place the squash in it (face down) along with the garlic.

Cook at 350F for 35 minutes.

When the squash has cooled, scoop out the flesh and puree in a blender with baked garlic and vegetable stock.

Place the puree in a small sauce pan along with spices and wild rice.

Heat on low until the soup is hot.

I highly recommend lots of Tabasco for a soup that packs a punch!

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Nutrition Facts

Serving Size 88g

Amount per Serving

Calories 51 19% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 1mg	0%
Sodium 558mg	23%
Total Carbohydrate 9.0g	3%
Dietary Fiber 1.0g	2%
Sugars 0.0g
Protein 2.0g	5%

Vitamin A	20%		Vitamin C	3%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Banana Spicecake

The recipe is missing the liquid component. My 11-year-old niece made it. When she mixed it up we noticed it was the consistency of cookie dough so I quick mixed in some buttermilk until it looked like cake batter. It had to be at least a cup of buttermilk, maybe more. We baked it in a 9 x 13 pan and it wasn't terribly high but it was nice and moist and flavorful. In fact, the kids didn't want to wait for frosting, ate it plain and raved about it...and one of them is an extremely picky eater! One had the idea to top it with vanilla ice cream and I must say that was just the ticket.

Reviewed by Star451