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Title: Acorn Squash Soup Post by: Rhea Thomas on July 04, 2009, 04:52:48 AM Acorn Squash Soup
2 acorn squash 4 tablespoons butter 1 onion, chopped 4 tablespoons all-purpose flour 5 cups chicken broth 1/4 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper 1 cup heavy cream 1 cup pumpkin seed, toasted 1. Preheat oven to 375*F. 2. Cut acorn squash in half and roast in an oven for 30 minutes. Remove the seeds and skin then puree the pulp in a food processor. 3. In a large kettle melt butter. Add chopped onion and cook until clear. Sprinkle with flour and cook for 1 minute. Stir in chicken broth, mixing until smooth. Add the pureed squash, nutmeg, cayenne pepper, and cream. Garnish with toasted pumpkin seed. Makes 8 servings. |