Vegetarian cooking and baking

Vegetarian cooking and baking

Thursday, February 23, 2012

Acorn squash soup




Acorn squash is a winter squash. Butternut squash and pumpkin belong to the same category.You may use butternut squash or yellow pumpkin instead of acorn squash.This is a very healthy soup packed with powerful nutrients.


Ingredients:
  • 1 Acorn squash (peeled and seeded)
  • 2 carrots
  • 2 tomatoes
  • 1 potato
  • 1 stalk celery
  • 1 teaspoon crushed garlic
  • 1/2 teaspoon salt
  • freshly ground pepper
  • olive oil
Method:
Chop the squash, tomatoes, carrots,celery and potatoes. There is no need for detailing as they are all going to be blended.
In a large saucepan bring six cups of water to a boil and add the chopped vegetables and salt and cook them till they are tender.
Turn off the stove and blend the soup using a hand blender/ mixer.
In a small pan heat olive oil and add the crushed garlic and saute it.
Stir in the sauteed garlic into the soup.
Ladle the soup into bowls and serve with freshly ground pepper.

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