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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the acorn squash in half, crosswise. | 2. Scoop out seeds and discard. | 3. Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water. | 4. Bake for an hour. | 5. Remove from pans and set aside to cool. | 6. If the squash are rather small, it might take as many as five squash to make the required six pounds. | 7. Simply quarter some of the smaller squash to fit the baking pans. | 8. Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute. | 9. Add the garlic, onion, and ginger. | 10. Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften. | 11. Add boiling broth and reduce heat to medium low. | 12. Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot. | 13. Simmer for 15 minutes, stirring occasionally. | 14. Remove soup to food processor in batches, adding some soymilk to each batch. | 15. Return the purée to the soup pot. | 16. Place miso in a small bowl, add the sherry, and blend with a fork or small whisk. | 17. Add to the soup with the garlic, ginger, and nutmeg. | 18. Simmer gently for 10 minutes. | 19. Do not boil. | 20. (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg. | 21. Enjoy! | 22. Yield: 8 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
acorn squash	2			-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
garlic	7	cloves	minced	31.29	6.9426	1.3356	0.105
yellow onion	1		chopped	-	-	-	-
gingerroot	2	tablespoons	grated	1.6	0.3554	0.0364	0.015
russet potato	2		peeled diced	-	-	-	-
vegetarian chicken broth	3 1/2	cups	boiling	-	-	-	-
soymilk	1/2	cup	enriched	65.61	7.6302	3.9730000000000003	2.1263
white miso	2/3	cup		-	-	-	-
sherry	1/2	cup		-	-	-	-
garlic granule	1	teaspoon		-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
nutmeg	1	dash		5.775	0.5422	0.0642	0.3994

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.