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All public Recipes -> Snack -> Acorn Squash Soup

Acorn Squash Soup

By: Steve B.

Description:
Time:	40 min (20 min to prepare, 20 min to cook)
Meal type:	Snack
Ethnicity:	American
Number of Servings:	2
Ingredients:
1 each Acorn Squash -- Chopped 1 C arrot -- sliced 0.5 each Small Onion -- sliced 20 each Milliliters water 0.5 teaspoons butter 2 tablespoons all-purpose flour 0.25 teaspoon salt 0.125 teaspoon black pepper 2 each Deciliters Vegetable Broth 2 tablespoons sherry 1 pinch ground nutmeg 1 pinch paprika 1 pinch ground allspice 1 pinch red pepper 50 each Milliliters half-and-half 1 tablespoon sherry 1 each Kale 1 each paprika
Directions:
* Place carrots and onion in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until vegetables are tender. Drain; combine vegetables with chopped squash 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, broth, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. * Stir in half-and-half and, if desired, 1 1/2 Tbsp sherry. Cook until heated. If desired, serve on a bed of kale. * Sprinkle with paprika.
Notes:

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