Squash Soup for One
Source of Recipe
FATFREE DIGEST V96 #71
List of 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 d Cayenne
1 d Tabasco sauce (for the adventurous)
1/2 c Cooked wild rice Recipe
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!
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