Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Soups >> Squash 06

Print this Recipe    Squash 06

Acorn Squash Soup

2 medium acorn squashes
1 can of chicken broth
1-1 1/2 cups of 2% milk
1 white onion, diced
3 garlic cloves, chopped
1 cinnamon stick
1 tblspn of olive oil
1 tspn of grated ginger
1 tspn of sugar
1 tspn of salt
1/8 tspn of black pepper
1/8 tspn of allspice
1/8 tspn of nutmeg (optional)

Bake squashes at 325 degrees for 30 minutes or until soft. Place
on a counter to cool. When cool, scoop out the seeds and pulp,
then spoon the cooked squash into a bowl. Set aside. On medium
heat, set a two-quart sauce pan and add olive oil. When olive oil
is hot, add onion and garlic. Stir until both are thoroughly
cooked, but not turning dark in color. Empty the onion/garlic
mixture into the bowl with the squash and add the ginger. Empty
the bowl into a food processor. Pulse the food processor until
the contents are pureed. Return the pureed ingredients to the
sauce pan and add the chicken broth, milk and dry ingredients.
Stir, then cover and cook at medium-low heat for 30 minutes.
Refrigerate overnight and reheat for serving the next day.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.