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Acorn Squash Soup

Southern.Crockpot's picture
Ingredients
  Acorn squash 3
  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
  Butter/Margarine 2 Tablespoon
  All purpose flour 1 Tablespoon
  Sherry 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Paprika 1⁄8 Teaspoon
  Ground allspice 1 Dash
  Ground red pepper 1 Dash
  Half and half 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Braising
Occasion: 
Christmas
Ingredient: 
Acorn

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