My Acorn Squash Soup
![My Acorn Squash Soup](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTcyMjUsInB1ciI6ImJsb2JfaWQifX0=--a93820b031ae91916c5efce671c7defb8ce99f37/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_38eaa1b491b6e065c745.jpg)
Yield
4 servingsPrep
10 minCook
1 hrsReady
1½ hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | small |
acorn squash
|
*
|
2 | cloves |
garlic
peeled and minced |
|
237 | ml |
vegetable stock
or more |
|
2.5 | ml |
salt
optional |
|
1.3 | ml |
black pepper
and sage, each |
|
1 | dash |
cayenne pepper
|
*
|
1 | dash |
red hot pepper sauce
|
*
|
118 | ml |
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!