Directions:
- Cut the acorn squash in half, crosswise.
- Scoop out seeds and discard.
- Place cut side down in 9 x13 baking pans (you will need two) and add about one inch of water.
- Bake for an hour.
- Remove from pans and set aside to cool.
- If the squash are rather small, it might take as many as five squash to make the required six pounds.
- Simply quarter some of the smaller squash to fit the baking pans.
- Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
- Add the garlic, onion, and ginger.
- Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
- Add boiling broth and reduce heat to medium low.
- Scoop cooked squash (about eight cups) into a large bowl and mash lightly before adding to the pot.
- Simmer for 15 minutes, stirring occasionally.
- Remove soup to food processor in batches, adding some soymilk to each batch.
- Return the purée to the soup pot.
- Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
- Add to the soup with the garlic, ginger, and nutmeg.
- Simmer gently for 10 minutes.
- Do not boil.
- (Soup may be thinned with additional broth.) Sprinkle with a light dusting of nutmeg.
- Enjoy!
- Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3862.69 Kcal (16172 kJ) | ||
| Calories from fat | 532.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.18g | 91% | |
|---|---|---|---|
| Cholesterol | 660.51mg | 220% | |
| Sodium | 399.95mg | 17% | |
| Potassium | 3871.83mg | 82% | |
| Total Carbs | 479g | 160% | |
| Sugars | 18.41g | 74% | |
| Dietary Fiber | 47.89g | 192% | |
| Protein | 317.85g | 636% | |
| Vitamin C | 101.6mg | 169% | |
| Vitamin A | 76mg | 2532% | |
| Iron | 28.8mg | 160% | |
| Calcium | 1406.2mg | 141% | |
| Amount Per 100 g | |||
| Calories | 965.24 Kcal (4041 kJ) | ||
| Calories from fat | 133.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 91% | |
|---|---|---|---|
| Cholesterol | 165.05mg | 220% | |
| Sodium | 99.94mg | 17% | |
| Potassium | 967.52mg | 82% | |
| Total Carbs | 119.7g | 160% | |
| Sugars | 4.6g | 74% | |
| Dietary Fiber | 11.97g | 192% | |
| Protein | 79.43g | 636% | |
| Vitamin C | 25.4mg | 169% | |
| Vitamin A | 19mg | 2532% | |
| Iron | 7.2mg | 160% | |
| Calcium | 351.4mg | 141% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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