My Acorn Squash Soup
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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)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?
