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Ingredientes
- 1 sm acorn squash
- 2 lrg garlic cloves
- 1 c. vegetable stock or possibly more
- 1/2 tsp Liquid Aminos or possibly salt, optional
- 1/4 tsp black pepper
- 1/4 tsp sage
- Â Â dash cayenne
- Â Â dash tabasco sauce
- 1/2 c. wild rice cooked
Direcciones
- 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 min. 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 till the soup is warm.
- I highly recommend lots of Tabasco for a soup which packs a punch!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 402g | |
| Calories 334 | |
| Calories from Fat 9 | 3% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.18g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2119mg | 88% |
| Potassium 645mg | 18% |
| Total Carbs 72.17g | 19% |
| Dietary Fiber 6.5g | 22% |
| Sugars 4.05g | 3% |
| Protein 12.58g | 20% |
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