Gingered Acorn Squash Soup
Gingered acorn squash soup is very easy to make, and the rich color, creamy texture, and hint of ginger contribute to its gourmet appeal. This came from the ventura county star newspaper in california. Miso can be found in health food stores.
Steps
Cut the acorn squash in half , crosswise.
Scoop out seeds and discard.
Place cut side down in 9 x13 baking pans and add about one inch of water.
Bake for an hour.
Remove from pans and set aside to cool.
If the squash are rather small , it might take as many as five squash to make the required six pounds.
Simply quarter some of the smaller squash to fit the baking pans.
Warm the oil and crushed pepper in a five-quart saucepan , over medium-high heat for one minute.
Add the garlic , onion , and ginger.
Cook for three minutes , add potatoes and cook mixture , stirring frequently for five minutes or until the potatoes soften.
Add boiling broth and reduce heat to medium low.
Scoop cooked squash into a large bowl and mash lightly before adding to the pot.
Simmer for 15 minutes , stirring occasionally.
Remove soup to food processor in batches , adding some soymilk to each batch.
Return the pure to the soup pot.
Place miso in a small bowl , add the sherry , and blend with a fo.
Ingredients
acorn squash, olive oil, crushed red pepper flakes, garlic, yellow onion, fresh gingerroot, russet potatoes, vegetarian chicken broth, soymilk, white miso, dry sherry, garlic granules, ground ginger, ground nutmeg, nutmeg