Acorn Squash Soup

Servings: 8
Ingredients:

4    Acorn squash
3    Carrots, sliced
1    Onion, sliced
1/3 c  Water
2 tb Butter
1 tb All-purpose flour
1 ts 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 ds Of ground allspice
1 ds 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.

Servings: 8 servings

Kaki Hockersmith Little Rock, Arkansas

Source: Southern Living, December 1991

Posted by Kim Smith. Courtesy of Fred Peters.