Acorn Squash Soup
Acorn Squash --Chopped
Carrot -- sliced
Small Onion --sliced
1 1/2 tsp
Serving Size: 2
PreparationPlace 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.
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.
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This recipe from Tabitha - firstname.lastname@example.org was inserted by Renato Pichler / 2002-04-30 22:27:01