Ingredients
1 ea Vidalia onion, diced
1 ea Acorn squash, chopped
1 lb Calabaza, peeled and chopped
3 oz Extra Virgin Olive Oil
1 qt HACO-Swiss Cuisine Santé White Roux, finished product
3 oz HACO-Swiss Cuisine Santé Vegetable Stock
1 qt Soy milk
1 dash Black pepper
1 dash Nutmeg
2 oz Baked ginger root, chopped
2 oz Cilantro, freshly chopped
1 ea Acorn squash, baked
Preparation
Sauté diced onions for 5 minutes on high heat until golden brown. Add chopped calabaza and acorn squash to onions until tender. Incorporate White Roux and the Vegetable Stock. Then add soy milk and a dash of black pepper and nutmeg. Blend together; add chopped baked ginger root and cilantro.
Setting
For serving suggestion, bake 1 acorn squash on a cookie sheet at 350°F for 45 minutes. Remove lid of vegetable by cutting the top and serve the soup inside. Garnish with pieces of ginger and cilantro.
Specialty Ingredients
#726 HACO-Swiss CUISINE SANTÉ VEGETABLE STOCK
#730 HACO-Swiss CUISINE SANTÉ WHITE ROUX
#20103 Extra Virgin Olive Oil
