Acorn Squash Soup
Ingredients:
- 2 large acorn squash
- 2 teaspoons olive oil
- 1/4 teaspoon red pepper, crushed
- 6 garlic cloves, crushed
- 1 yellow onion, chopped
- 2 tablespoons fresh gingerroot, grated
- 2 potatoes, peeled, diced
- 3 1/2 cups vegetable broth
- 1/2 cup soymilk, 1% fat
- 2/3 cup white Miso
- 1/2 cup dry sherry
- 1 teaspoon garlic, granulated
- 1 teaspoon ground ginger
- 1/3 teaspoon ground nutmeg
Directions:
Preheat the oven to 350. Cut the squash in half and then crosswise. Remove all the seeds and place
each half, meat side down on a baking dish in about 1 inch of water. Bake for 1 hour. Remove and
set aside to cool. In a saucepan, heat the oil and pepper for 1 minute. Add the garlic, onion, and
ginger, cooking 3 minutes. Add the potatoes, cooking an additional 5 minutes, stirring often.
Add the vegetable broth and heat through on medium-low heat. While that is cooking, scoop out the
cooked squash and mash lightly. Add to the vegetable broth mixture, cooking 15 minutes while stirring
frequently. Place the soup in a blender, blending in the soymilk slowly until all has been used.
Return to the saucepan. In a small bowl, mix the Miso and sherry, and whisk until blended. Add this
mixture to the soup along with the garlic, ginger, and nutmeg. Simmer 10 minutes being careful not
to boil.
Serves 8.
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