Acorn Squash Soup Recipe
Ingredients
| Acorn squash | 3 | |
| 3 carrots, scraped and sliced | ||
| Onion | 1 Medium, sliced | |
| 3 1/2 cups canned ready-to-serve chicken broth, divided | ||
| Water | 1/3 Cup (16 tbs), divided | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Sherry | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
| Dash of ground allspice | ||
| Ground red pepper | 1 Dash | |
| Half and Half | 1 Cup (16 tbs) | |
Directions
Cut each squash in half lengthwise; remove seeds.
Place halves, cut side down, in a shallow pan; add hot water to pan to a depth of 1 inch.
Bake, uncovered, at 350° for 55 minutes or until tender.
Drain squash halves on paper towels, cut side down.
Scoop out and reserve pulp; discard shells.
Cook carrot and onion in boiling water to cover 12 to 15 minutes or until very tender; drain.
Combine half of carrot mixture, half of reserved squash pulp, 1/2 cup chicken broth, and half of water in container of an electric blender; process until smooth.
Repeat procedure with remaining carrot mixture, pulp, 1/2 cup chicken broth, and water; set aside.
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute.
Gradually add pureed mixture, remaining 2 1/2 cups chicken broth, sherry, and next 6 ingredients; bring to a boil over medium heat.
Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Stir in half-and-half; cook just until thoroughly heated.
(Do not boil.) Ladle soup into individual bowls; garnish, if desired.
Place halves, cut side down, in a shallow pan; add hot water to pan to a depth of 1 inch.
Bake, uncovered, at 350° for 55 minutes or until tender.
Drain squash halves on paper towels, cut side down.
Scoop out and reserve pulp; discard shells.
Cook carrot and onion in boiling water to cover 12 to 15 minutes or until very tender; drain.
Combine half of carrot mixture, half of reserved squash pulp, 1/2 cup chicken broth, and half of water in container of an electric blender; process until smooth.
Repeat procedure with remaining carrot mixture, pulp, 1/2 cup chicken broth, and water; set aside.
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute.
Gradually add pureed mixture, remaining 2 1/2 cups chicken broth, sherry, and next 6 ingredients; bring to a boil over medium heat.
Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Stir in half-and-half; cook just until thoroughly heated.
(Do not boil.) Ladle soup into individual bowls; garnish, if desired.
Chef
