My Aunt encouraged me to try this recipe when I told her I bought some Acorn Squash for the first time. I'm glad I did as it is a very indulgent soup with an impressive presentation. This is definitley company worthy so make sure to invite some friends over to share this with you. This is originally a recipe from a 1991 Southern Living so you know it's going to be good.
Acorn Squash Soup
Ingredients
4 acorn squash
3 carrots, sliced
1 onion, sliced
1/3 cup water
2 tbsp butter
1 tbsp all-purpose flour
1 tsp salt
1/2 to 1 tsp pepper
29 oz chicken broth
1/2 cup sherry ( I used cooking Sherry)
1/2 tsp ground nutmeg (I omitted this)
1/8 tsp paprika
1 dash of ground allspice (I omitted this)
1 dash of red pepper
1 cup half-and-half
Cut squash in half lengthwise, and remove seeds. Place squash, cut side down, in a broiler pan. Add hot water to pan to a depth of 1 inch. Bake at 350 F for 30 minutes. Spoon pulp from squash to create a serving bowl, reserving pulp.
Place carrots and onion in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender. Drain; combine vegetables with reserved pulp 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, chicken broth, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Stir in half-and-half and, if desired, 1 1/2 Tbsp sherry. Cook until heated. If desired, serve in squash shells on a bed of kale. Sprinkle with paprika.
What wonderful, inspiring recipes do you have to share with us this week? Link them up here!
No comments:
Post a Comment