Acorn Squash Soup
Ingredients
1 large acorn squash
salt (enough to sprinkle before baking)
paprika (enough to sprinkle before baking)
black pepper (enough to sprinkle before baking)
1/4 tsp cumin
2 cloves garlic, chopped into big pieces
1 potato, chopped into big pieces
3 cups water
1 veggie bullion cube
1 tbsp lime juice
1/4 cup cilantro, chopped fine
Directions
1. Cut the acorn squash in half. Sprinkle salt, paprika, and black pepper on both halves. Wrap in foil and bake at 400 F for 45 mins.
2. While the squash is baking, heat the oil on med-high heat in a large saucepan. Add the cumin and fry for 1 min. Add the garlic and potatoes and cook for 5 mins. Add the water and veggie bullion and bring to boil. Boil until the potatoes are done (~7 mins). Remove from heat.
3. When the squash is done, scrape off the pulp using a spoon and put it in the saucepan.
4. Once the mixture cools, blend it until smooth.
5. Bring the blended soup to a boil. Add the cilantro and lime juice and serve hot.