easycook.com~Acorn Squash Soup

Dry sherry spikes this creamy soup. To keep flavors at their peak,
warm the tureen and bowls before serving.

3     acorn squash
3     carrots, scraped and sliced
1      medium onion, sliced
3½   cups canned ready-to-serve
           chicken broth, divided
1/3 cup water, divided
2     tablespoon butter or margarine
1      tablespoon all-purpose flour

1    teaspoon salt
½    to 1 teaspoon black pepper
½    teaspoon ground nutmeg
1/8 teaspoon paprika
      A pinch of ground allspice
      A pinch of ground red pepper
1     cup of half-and-half
      Garnish: fresh thyme sprigs

Cut each squash in half lengthwise; remove the seeds. Place the halves, cut sides down, in a shallow pan; add hot water to the pan to a depth of 1: bake, uncovered, at 350 degrees for 55 minutes or until tender. Drain the squash halves on paper towels, cut sides down. Scoop out and reserve the pulp; discard the shells.

Cook the carrot and onion in boiling water to cover 12 to 15 minutes or until tender; drain. Combine half of the carrot mixture, half of the reserve squash pulp, ½ cup chicken broth, and half of the water in the container of an electric blender; cover and process until smooth. Repeat the procedure with the remaining carrot mixture, pulp, ½ cup chicken broth, and water; set aside.

Melt the butter in the oven over low heat; add the flour, stirring until smooth. Cook, stirring constantly. 1 minute. Gradually add the pureed mixture, remaining 2 ½ 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 the half-and-half; cook just until thoroughly heated (Do not boil). Ladle the soup into individual bowls; garnish with fresh thyme sprigs.

Yield 11 ½ cups.

Dolores Borunda's
easycook.com
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PO Box 7050
Huntington Beach, CA 92646