VEGAN ACORN SQUASH SOUP

Vegan Acorn Squash Soup

 

Ingredients:
1 T. olive oil
1 medium onion diced
2 garlic cloves
1 thin slice hot pepper (scotch bonnet, optional)
1 Bay leaf
1 small acorn squash
1 can (15 oz.) vegetable broth
1 tsp. Salt
½ cup elbow macaroni
Fresh ground white pepper and nutmeg to taste

Directions:
1. Saute onion, garlic, olive oil, hot pepper and bay in the coffeepot for ½ hour.

 2. Peel and cube the acorn squash. Get rid of skins and seeds.

 3. Take out the hot pepper slice and add the squash and broth to the pot. Cook for 2 hours until squash is soft to a fork.

 4. Remove Bay leaf and puree the rest of the soup in a blender. Return it to the coffeepot and hot plate.

 5. About ½ hour before serving add the elbow macaroni to the pot.
 6. Serve with fresh grated white pepper and nutmeg.