Acorn Squash Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4: Acorn squash,
3: Carrots, sliced
1: Onion, sliced
1/3 cup: Water,
2 tbsp: Butter,
1 tbsp: All-purpose flour,
1 tsp: Salt,
1/2: To 1 tsp pepper,
29 ounce: Chicken broth,
1/2 cup: Sherry,
1/2 tsp: Ground nutmeg,
1/8 tsp: Paprika,
1 dash: Of ground allspice,
1 dash: Of red pepper,
1 cup: Half-and-half,
1 1/2 tbsp: Sherry, optional
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups