Ingredients
- 1 acorn squash
- 3 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.
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Submitted 2/9/06.
Source: a lady I stayed with in Sevilla, Spain
Submitted By: Jessica Dancel
jessicafrieg@hotmail.com
Acorn squash soup