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Acorn Squash Soup


Thursday, January 01, 2004
American Entree
8 servings
4 acorn squash
3 carrots, sliced
1 onion, sliced
1/3 C. water
2 T. butter
1 T. flour
1 tsp. salt
1/2 tsp. pepper
3 C. chicken broth
1/2 C. sherry
1/2 tsp. nutmeg
1/8 tsp. paprika
Dash of ground allspice
Dash of red pepper
1 C. half-and-half
1 1/2 T. sherry
Kale leaves
Cut squash in half lengthwise and remove seeds. Place squash, cut side down, in a broiler pan. Add about 1 inch depth of hot water to pan. Bake at 350 degrees F. for 40 minutes. Spoon pulp from squash halves to create 8 bowls, reserving pulp.

Place carrot and onion in saucepan and cover with water. Bring to a boil, cover, reduce heat and simmer for 15 minutes. (Vegetables should be tender.) Drain, then combine with reserved pulp and 1/3 cup water in a blender. Process until mixture is smooth (approximately 30 seconds). Set aside.

On low heat, melt butter in large Dutch oven. Add flour, salt and pepper stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth, pureed mixture, sherry, nutmeg, paprika, allspice and red pepper. Bring to a boil. Cover, reduce heat and simmer for 1 hour. Stir occasionally. Stir in half-and-half, and 1 1/2 T. sherry. Cook until heated. Serve in squash bowls on a bed of kale. Sprinkle with paprika.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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