Acorn Squash Soup
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Description: Full chicken broth based revice serving eight, at RecipeSource.
RecipeSource: Acorn Squash Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Acorn Squash Soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Acorn squash 3 Carrots, sliced 1 Onion, sliced 1/3 c Water 2 tb Butter 1 tb All-purpose flour 1 t Salt 1/2 To 1 tsp pepper 29 oz Chicken broth 1/2 c Sherry 1/2 ts Ground nutmeg 1/8 ts Paprika 1 d Of ground allspice 1 d Of red pepper 1 c Half-and-half 1 1/2 tb Sherry (optional) 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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