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Cream of Acorn Squash Soup
#11414
02/16/2010 05:02 PM
02/16/2010 05:02 PM
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Joined: Aug 2006
Posts: 1,084 Northern VA
Cratti
OP
Traveler
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OP
Traveler
Joined: Aug 2006
Posts: 1,084
Northern VA
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Making this one for book club this weekend:
Cream of Acorn Squash Soup
4 acorn squash 3 carrots, sliced 1 onion, sliced 1/3 cup water 2 T. butter 1 T. flour 1 t. salt and pepper 2 cans chicken broth ½ cup sherry ½ t. nutmeg ½ t. paprika Dash of allspice and red pepper 1 cup half and half 1 ½ T sherry
Cut squash in half and remove seeds. Place cut side down on baking pan and add 1 inch water. Bake at 350 degrees for 45 min Spoon pulp to create serving bowls. Reserve pulp. Place carrots and onion in sauce pan and cover with water. Bring to boil, cover, reduce heat and simmer 15 min. Drain water and combine vegetables with pulp in food processor. Process until smooth, add water as necessary. Melt butter in dutch oven over low heat, add flour, salt and pepper, stirring constantly. Gradually add pureed vegetables, chicken broth, and next five ingredients, bring to a boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Stir in half and half and 11/2 Tbsp Sherry. Serve in squash shells. Sprinkle with paprika. Serves 8.
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Re: Cream of Acorn Squash Soup
[Re: caribbeanscout]
#11420
02/26/2010 12:42 PM
02/26/2010 12:42 PM
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Joined: Aug 2006
Posts: 1,084 Northern VA
Cratti
OP
Traveler
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OP
Traveler
Joined: Aug 2006
Posts: 1,084
Northern VA
|
caribbeanscout said: cratti, was it a success? did the shells hold up? No they did not. I found that I pierced through them a few times in my efforts to get the pulp. But someone more skilled than I could probably do it.
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