acorn squash soup

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Acorn Squash Soup

 

Recipe By :Brother Victor-Antoine d'Avila-Latourrette

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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2 large acorn squash

1 large onion -- chopped

1 cup rice

1 celery stalk -- chopped

4 cups water

2 cups milk

4 tablespoons vegetable oil

pinch sugar

salt and white pepper -- to taste

chopped parsley

 

1. Peel the squash and cut it into cubes. Place them in a soup pot and add the

chopped onion, rice, chopped celery, and water. Cook the soup, covered, over

medium heat until vegetables are tender.

 

2. Strain the soup through a sieve or blend it in a blender. Reheat soup and add

the milk, oil, sugar, salt, and pepper. Stir and bring to a boil, then simmer

for 2 to 3 minutes. Sprinkle with parsley just before serving. Serve hot.

 

Description:

" creamed puree of squash, onion, rice, celery "

Source:

" Twelve Months of Monastery Soups: International Favorites "

Copyright:

" Publisher: Liguori/Triumph (1998 Hardcover) ISBN 0892439319 "

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Per Serving (excluding unknown items): 462 Calories; 18g Fat (34.7% calories

from fat); 9g Protein; 68g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol;

85mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 3 1/2

Fat.

 

NOTES : DECEMBER SOUPS. This is a lovely soup for wintertime. Acorn squash keeps

well in our cellars during the winter, and it is a joy to make use of them in

different ways in the kitchen. The taste and texture of the acorn squash

enhances the quality of the soup. If the soup is a bit too thick, add some extra

water.

 

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