| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soup | 1 | Servings |
INGREDIENTS
| 1 | Acorn squash | |
| 2 | Cloves, large garlic | |
| 1 | c | Vegetable stock, or more |
| 1/2 | t | Liquid Aminos, 110 mg |
| sodium or salt optional | ||
| 1/4 | t | Black pepper and sage |
| 1 | ds | Cayenne |
| 1 | ds | Tabasco sauce, for the |
| adventurous | ||
| 1/2 | c | Cooked wild rice |
INSTRUCTIONS
Date: Tue, 12 Mar 1996 14:32:25 -0800 From: Amy Felix <msphink@ns.mauswerks.com> Cut the squash in half and remove the seeds. Cover the bottom of a baking dish with 1/2 inch water, place the squash in it (face down) along with the garlic. Cook at 350 for 35 minutes. When the squash has cooled, scoop out the flesh and puree in a blender with baked garlic and vegetable stock. Place the puree 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! FATFREE DIGEST V96 #71 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 6.5mg
Potassium: 111.1mg
Carbohydrates: 19.6g
Fiber: 1.7g
Sugar: <1g
Protein: 3.7g