Acorn Squash 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.

Submitted 6/13/05.
Source: Internet/Southern Living, December 1991
Submitted By: Marlen
matchlessm@aol.com
Acorn Squash Soup