Acorn Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 acorn squash (1 1/2 lbs)1/2 c. minced onion1/2 c. minced celery1/2 c. minced carrots2 T. soy margarine or water (to avoid sticking)small bay leaf1/2 t. dried thyme2-4 c. vegetable stock1/2 c. tofu, blended or vegan cream (optional)
Cut squash in half and seed. Sprinkle with salt and pepper. Bake cut side down on oiled pan in a 350 degree oven for 45-60 minutes or until tender. You can smell it and it'll be soft when squeezed. Let cool.
Sweat carrots, onions and celery with margarine, spices, salt and pepper in a gigantic soup pot. Cook over low heat until tender. Add stock and boil. Simmer 20 minutes or longer to blend flavors. Get rid of bay leaf (not edible). Puree squash with stock mixture in blender. Do a little at a time, putting the blended soup back into the pot. Can add pureed tofu or vegan cream for added creaminess but it doesn't really do much. Adding the tofu will give it a slight protein boost, though. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user MAYNARDBEAN.
Sweat carrots, onions and celery with margarine, spices, salt and pepper in a gigantic soup pot. Cook over low heat until tender. Add stock and boil. Simmer 20 minutes or longer to blend flavors. Get rid of bay leaf (not edible). Puree squash with stock mixture in blender. Do a little at a time, putting the blended soup back into the pot. Can add pureed tofu or vegan cream for added creaminess but it doesn't really do much. Adding the tofu will give it a slight protein boost, though. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user MAYNARDBEAN.
Nutritional Info Amount Per Serving
- Calories: 161.1
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,019.8 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 4.5 g
- Protein: 4.4 g
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