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.

this sounds delicious! have you made it before? does the acorn squash hold up enough to serve soup in it? it seems like after roasting it'd soften up too much.

DEB WILL LOVE THIS RECIPE!
I'm gonna have to make it for her... soon!

We have made it several times, though we have not served the soup in the squash. I'm going to try that on Friday. If it works I'll take a picture and post it. Usually we freeze soup so the squash isn't around to use for serving. By the way, the sherry really makes this dish!

cratti, was it a success? did the shells hold up?

Made it tonight. It is wonderful. Did not serve in shell but we were just family and friends. Such a nice change from brown sugar and maple syrup. Thank you so much.

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.