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  Acorn Squash Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 249
Ingredients:
4 Acorn squash
3 Carrots, sliced
1 Onion, sliced
1/3 cup Water
2 tbsp Butter
1 tbsp All-purpose flour
1 tsp Salt
1/2 To 1 tsp pepper
29 oz Chicken broth
1/2 cup Sherry
1/2 tsp Ground nutmeg
1/8 tsp Paprika
1 dash Of ground allspice
1 dash Of red pepper
1 cup Half-and-half
1 1/2 tbsp Sherry (optional)
Instructions:
Kale leaves Paprika

Cut squash in half lengthwise, and remove seeds. Place squash, cut
side down, in a broiler pan. Add hot water to pan to a depth of 1
inch. Bake at 350 F for 30 minutes. Spoon pulp from squash to create
a serving bowl, reserving pulp.

Place carrots and onion in a saucepan; cover with water. Bring to a
boil; cover, reduce heat, and simmer for 15 minutes or until
vegetables are tender. Drain; combine vegetables with reserved pulp
and 1/3 cup water in container of an electric blender or food
processor. Process for 30 seconds or until mixture is smooth. Set
aside.

Melt butter in a large Dutch oven over low heat; add flour, salt and
pepper, stirring until smooth. Cook for 1 minute, stirring
constantly. Gradually add pureed vegetable mixture, chicken broth,
and next 5 ingredients; bring to a boil. Cover, reduce heat, and
simmer for 1 hour, stirring occasionally. Stir in half-and-half and,
if desired, 1 1/2 Tbsp sherry. Cook until heated. If desired, serve
in squash shells on a bed of kale. Sprinkle with paprika.

Yield: 8 servings

Kaki Hockersmith Little Rock, Arkansas

Source: Southern Living, December 1991

Posted by Kim Smith. Courtesy of Fred Peters.
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