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Squash Soup for One (Or 2 Not So Hungry People)

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Submitted by tnj318

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 1
SMALL SMALL ACORN SQUASH *
2 2
CLOVES CLOVES GARLIC
peeled and minced
1 237
CUP ML VEGETABLE STOCK
or more
½ 2.5
TEASPOON ML LIQUID AMINOS
or salt, optional *
¼ 1.3
TEASPOON ML BLACK PEPPER
or sage
1 1
DASH DASH CAYENNE PEPPER *
1 1
DASH DASH RED HOT PEPPER SAUCE *
½ 118
CUP 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!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 27 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 
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