Thanksgiving

Acorn Squash Soup is for Soup.

Acorn Squash Soup takes 15 minutes to prepare.

Acorn Squash Soup takes 90 minutes to cook.

Acorn Squash Soup makes 4 servings.

The ingredients for Acorn Squash Soup are:

2 acorn squash (1 1/2 lbs)
1/2 c. minced onion
1/2 c. minced celery
1/2 c. minced carrots
2 T. soy margarine or water (to avoid sticking)
small bay leaf
1/2 t. dried thyme
2-4 c. vegetable stock
1/2 c. tofu, blended or vegan cream (optional)

Here is how you make Acorn Squash Soup:

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: 4Recipe submitted by SparkPeople user MAYNARDBEAN.

The nutritional information for Acorn Squash Soup is:

• Servings Per Recipe: 4
• 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

The dietary needs meet for Acorn Squash Soup is Vegan