*  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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