Acorn Squash Soup
|Carrots||3 , scraped and sliced|
|Onion||1 Medium, sliced|
|Canned ready to serve chicken broth||3 1⁄2 Cup (56 tbs), divided|
|Water||1⁄3 Cup (5.33 tbs), divided|
|All purpose flour||1 Tablespoon|
|Sherry||1⁄2 Cup (8 tbs)|
|Black pepper||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground allspice||1 Dash|
|Ground red pepper||1 Dash|
|Half and half||1 Cup (16 tbs)|
Cut each squash in half lengthwise; remove seeds.
Place halves, cut side down, in a shallow pan; add hot water to pan to a depth of 1 inch.
Bake, uncovered, at 350° for 55 minutes or until tender.
Drain squash halves on paper towels, cut side down.
Scoop out and reserve pulp; discard shells.
Cook carrot and onion in boiling water to cover 12 to 15 minutes or until very tender; drain.
Combine half of carrot mixture, half of reserved squash pulp, 1/2 cup chicken broth, and half of water in container of an electric blender; process until smooth.
Repeat procedure with remaining carrot mixture, pulp, 1/2 cup chicken broth, and water; set aside.
Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
Cook, stirring constantly, 1 minute.
Gradually add pureed mixture, remaining 2 1/2 cups chicken broth, sherry, and next 6 ingredients; bring to a boil over medium heat.
Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Stir in half-and-half; cook just until thoroughly heated.
(Do not boil.) Ladle soup into individual bowls; garnish, if desired.