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My Acorn Squash Soup

 
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My Acorn Squash Soup recipe

Yield

4

servings

Prep

10

min

Cook

1

hrs

Ready

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free
 

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!

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 543% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 595mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 5%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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