My Acorn Squash Soup
My Acorn Squash Soup recipe
Ingredients
1 | small |
acorn squash
|
* |
2 | cloves |
garlic
peeled and minced |
|
1 | cup |
vegetable stock
or more |
|
½ | teaspoon |
salt
optional |
|
¼ | teaspoon |
black pepper
and sage, each |
* |
1 | dash |
cayenne pepper
|
* |
1 | dash |
red hot pepper sauce
|
* |
½ | cup |
wild rice
cooked |
Directions
Cut the squash in half and remove the seeds.
Cover the bottom of a baking dish with ½ inch water, place the squash in it (face down) along with the garlic.
Cook at 350℉ (180℃) for 35 minutes.
When the squash has cooled, scoop out the flesh and purée in a blender with baked garlic and vegetable stock.
Place the purée 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!
Nutrition Facts
Serving Size 85g (3.0 oz)