| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soup |
1 |
Servings |
INGREDIENTS
| 1 |
sm |
Acorn squash |
| 2 |
|
Cloves (large) garlic |
| 1 |
c |
Vegetable stock; or more |
| 1/2 |
ts |
Liquid Aminos (110 mg sodium) or salt; optional |
| 1/4 |
ts |
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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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”