Acorn Squash Soup

Recipe By : Southern Living, December 1991 (adapt)
Serving Size: 2
1 Acorn Squash --Chopped
1 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

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.

additional informations

Recipe group Others
Tabitha - hinde@alfa.telenordia.se
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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