Acorn Squash Soup
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Acorn Squash Soup
  Squash    Soups  
Last updated 6/12/2012 12:41:48 AM. Recipe ID 668. Report a problem with this recipe.
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      Title: Acorn squash soup
 Categories: Soups
      Yield: 8 Servings
 
      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.
  
  Yield:  8 servings
  




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Recipe ID 668 (Apr 03, 2005)

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