Acorn squash soup from Twelve Months of Monastery Soups: International Favorites (page 184) by Brother Victor Antoine D'Avial-Latourrette

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ShieldmaidenofRohan on February 07, 2020

    The soup is very good but the recipe as written is a blank slate flavor wise. I added sage, thyme and Braggs Organic Sprinkle as well as a liberal amount of sea salt. I also made it in the instant pot.. Steam the squash whole for 5 minutes high pressure and it peels and chops easily. Add back to the pot with the first set of ingredients, cook Manual high 10 minutes, quick release, blend with a stick blender, add the rest of the ingredients and put on keep warm to simmer. Season as you will.

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