Autumn Acorn Soup

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* Exported from MasterCook *

 

Autumn Acorn Soup

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 acorn squash (about the size of a large

softball) -- scrubbed on the outside and cut into

fourths (unpeeled)

1/2 cup dried white beans (Soaked overnight).

2 stalks celery -- chopped

1 cup onion -- chopped (230 mil)

3 cloves garlic -- minced

3 vegetable bouillion/broth cubes

fresh ground pepper to taste

parsley sprigs and carrot curls for

garnish

3 cups water (700 mil.)

 

Rinse beans and put in large pot with 3 cups water.

Add celery, onion, garlic and bouillion, bring to boil

and then turn down to low (cover pot).

 

Fill another large pot with water and bring to a boil.

Put the acorn squash in the boiling water and boil for about

10-15 minutes or until a fork poked into the inside feels like

poking a well done baked potato.

 

Remove the squash and sit aside to cool.

Once the squash is cool enough to handle, scoop out the

insides, remove seeds and puree in a blender or food processor.

 

After the squash is pureed, add it to the bean mixture.

Finish cooking soup so that an hour has passed from when the

beans started cooking. If the soup is too watery for your taste,

cook without the lid on for a while, or puree about a third of

the batch (beans, onions, celery, garlic and all) and then add

the pureed ingredients back to the original batch.

 

Season to taste with pepper.

Garnish with a sprig of parsley and a carrot curl.

 

 

 

Source:

" abbeysvegetarianrecipes.com "

 

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Per Serving (excluding unknown items): 87 Calories; trace Fat (3.6% calories

from fat); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 76mg

Sodium. Exchanges: 3 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0