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Cream of Leek Soup in Acorn Cups




Source of Recipe


http://www.wholefoodsmarket.com/recipes/creamofleek.html


Recipe Introduction


Serves 6
Nutrition Info

Per Serving: 207 calories, 3g fat, 44g carbohydrates, 0mg cholesterol,
206mg sodium
Exchanges: 2 starch/bread, 1 vegetable, 1/2 fat


Recipe Link: http://www.wholefoodsmarket.com/recipes/creamofleek.html

List of Ingredients




* 3 small acorn squash
* 3 large leeks
* 1 TB safflower oil
* 7 cups water
* 1/2 tsp salt or 2 TB white miso
* 3/4 cup rolled oats
* parsley for garnish


Recipe



1. Preheat oven to 400 degrees.
2. Cut the acorn squash in half, lengthwise and remove seeds. Cut a small slice off the skin side of each half to make a squash bowl that won't roll over. Bake, skin side down, until tender, about 40 minutes.
3. While the squash is baking, cut the leeks in half and thinly slice. Wash thoroughly and drain. In a small pot, sauté leeks in oil until they wilt. Add water, oats, and salt, and bring to a boil. Lower heat, cover, and simmer 40 minutes. Pureé soup in small batches, leaving some texture to the soup. Adjust seasonings.
4. Place each baked acorn squash half in separate bowls. Ladle soup into acorn bowls, garnish with parsley, and serve.