My Acorn Squash Soup
My Acorn Squash Soup recipe
peeled and minced
and sage, each
red hot pepper sauce
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!