 |
Acorn Squash Soup Recipe | |
American Soup | |
|
Ingredients:
1 Acorn Squash -- Chopped 1 Carrot -- sliced 1/2 Small Onion -- sliced 20 Milliliters water 1 1/2 Teaspoons butter 2 Tablespoons all-purpose flour 1/4 Teaspoon salt 1/8 Teaspoon Black Pepper 2 Deciliters Vegetable Broth 2 Tablespoons sherry 1 Pinch ground nutmeg 1 Pinch paprika 1 Pinch ground allspice 1 Pinch red pepper 50 Milliliters half-and-half 1 Tablespoon Sherry Kale 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. Serves 2
| |