Squash Soup for One (Or 2 Not So Hungry People)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
acorn squash
|
*
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | cup |
vegetable stock
or more |
|
| ½ | teaspoon |
liquid aminos
or salt, optional |
* |
| ¼ | teaspoon |
black pepper
or sage |
|
| 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 |
liquid aminos
or salt, optional |
* |
| 1.3 | ml |
black pepper
or sage |
|
| 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!
