Winter Minestrone
Prep all the vegetables a day ahead, and this soup will come together quickly.
Recipe by Oxmoor House August 2011
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes
To easily peel and cube acorn squash, first pierce the shell of the squash in several places with a fork, and microwave at HIGH 2 minutes. Let the squash cool slightly before peeling it, and then use a vegetable peeler to remove the skin. Once you've peeled it, cut the squash in half, scoop out the seeds using a spoon or your fingers, and cube it.
Source
Cooking Light Gluten-Free Cookbook
Nutrition Facts
Per Serving:
103 calories; fat 2.7g; saturated fat 0.7g; mono fat 1.2g; poly fat 0.3g; protein 4.6g; carbohydrates 16.6g; fiber 4.1g; cholesterol 2mg; iron 1.4mg; sodium 288mg; calcium 64mg.