 |
Acorn squash soup Recipe | |
Spanish Soup | |
|
Ingredients:
1 acorn squash3 leeks 3 stalks of celery 1 small potato 4 oz. cream cheese salt
Directions:
Pierce the acorn squash and microwave it for 8 minutes on high.Chop the leeks, celery, and potato and boil in a small amount of salted water. Blend the cooked vegetables with broth and the cooked squash. Blend in the cream cheese. Return to sauce pan, heat, and salt to taste. | |