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Acorn Squash Soup

Ingredients

Acorn Squash --Chopped

Carrot -- sliced

1/2

Small Onion --sliced

20 ml

water

1 1/2 tsp

margarine

2 tbs

all-purpose flour

1/4 tsp

salt

1/8 tsp

black pepper

2 dl

vegetable broth

2 tbs

sherry

1 pinch

ground nutmeg

1 pinch

paprika

1 pinch

ground allspice

1 pinch

red pepper

50 ml

half-and-half

1 tbs

sherry

Kale

paprika

Recipe By : Southern Living, December 1991 (adapt)
Serving Size: 2

Preparation

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.

Recipe group: Others.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Tabitha - hinde@alfa.telenordia.se was inserted by Renato Pichler / 2002-04-30 22:27:01

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