RCI-SP.001.0028.001

Acorn Squash Soup

Name: Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 6 oz lite silken tofu drained; 3 oz leek chopped; 6 oz acorn squash (peeled) cut into 1" cubes; 1 small yam (peeled) cut into 1" cubes; 4 cup water; 1 tbsp olive oil; 1 unit cube vegetable broth; ⅛ tsp nutmeg; 2 unit cloves; ⅛ tsp curry powder; 1 unit salt to taste

Acorn Squash Soup from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

lite silken tofu drained
6 oz
leek chopped
3 oz
acorn squash (peeled) cut into 1" cubes
6 oz
yam (peeled) cut into 1" cubes
1 small
water
4 cup
olive oil
1 tbsp
cube vegetable broth
1 unit
nutmeg
⅛ tsp
cloves
2 unit
curry powder
⅛ tsp
salt to taste
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Acorn Squash Soup

Ingredients

Method

What Makes This Variant Distinct