Acorn squash soup Recipe

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Acorn squash soup

Artist:	_	Yield:	8
Categories:	Cereals, Soups & Stews, Squash, Vegetables	Rating:	0
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Ingredients:

Procedures:

1	Kale leaves paprika
2	cut squash in half lengthwise, and remove seeds.
3	Place squash, cut side down, in a broiler pan.
4	Add hot water to pan to a depth of 1 inch.
5	Bake at 350°F for 30 minutes.
6	Spoon pulp from squash to create a serving bowl, reserving pulp.
7	place carrots and onion in a saucepan; cover with water.
8	Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.
9	Drain; combine vegetables with reserved pulp and 1/3 cup water in container of an electric blender or food processor.
10	Process for 30 seconds or until mixture is smooth.
11	Set aside.
12	melt butter in a large dutch oven over low heat; add flour, salt and pepper, stirring until smooth.
13	Cook for 1 minute, stirring constantly.
14	Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.
15	Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
16	Stir in half-and-half and, if desired, 1 ?tbsp sherry.
17	Cook until heated.
18	If desired, serve in squash shells on a bed of kale.
19	Sprinkle with paprika.
20	yield: 8 servings
21	kaki hockersmith little rock, arkansas