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    Acorn Squash Soup

    List of Ingredients

    This was posted by a friend named Marlen at another site, originally in Southern Cooking Magazine

    1 Acorn Squash -- Chopped
    1 Carrot -- sliced
    1/2 Small Onion -- sliced
    20 Milliliters water
    1 1/2 Teaspoons butter
    2 Tablespoons all-purpose flour
    1/4 Teaspoon salt
    1/8 Teaspoon Black Pepper
    2 Deciliters Vegetable Broth
    2 Tablespoons sherry
    1 Pinch ground nutmeg
    1 Pinch paprika
    1 Pinch ground allspice
    1 Pinch red pepper
    50 Milliliters half-and-half
    1 Tablespoon Sherry


    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.





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