4 acorn squash
3 carrots, sliced
1 onion, sliced
1/3 cup water
2 tbsp butter
1 tbsp all-purpose flour
1 tsp salt
1/2 to 1 tsp pepper
29 oz chicken broth
1/2 cup sherry
1/2 tsp ground nutmeg
1/8 tsp paprika
1 dash of ground allspice
1 dash of red pepper
1 cup half-and-half
1 1/2 tbsp sherry (optional)
Directions
Kale leaves Paprika
Cut squash in half lengthwise, and remove seeds. Place squash, cut
side down, in a broiler pan. Add hot water to pan to a depth of 1
inch. Bake at 350 F for 30 minutes. Spoon pulp from squash to create
a serving bowl, reserving pulp.
Place carrots and onion in a saucepan; cover with water. Bring to a
boil; cover, reduce heat, and simmer for 15 minutes or until
vegetables are tender. Drain; combine vegetables with reserved pulp
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, chicken broth,
and next 5 ingredients; bring to a boil. Cover, reduce heat, and
simmer for 1 hour, stirring occasionally. Stir in half-and-half and,
if desired, 1 1/2 Tbsp sherry. Cook until heated. If desired, serve
in squash shells on a bed of kale. Sprinkle with paprika.
Yield: 8 servings
Kaki Hockersmith Little Rock, Arkansas
Source: Southern Living, December 1991
Posted by Kim Smith. Courtesy of Fred Peters.
Servings: 8 servings
Acorn Squash Soup Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Soup; Squash; Vegetable
The History of Recipes
We can track the history of `recipes` far back into the far past, at least as far back into history as pharonic Egypt, and possibly even further than that. Having said that, sadly, these early recipes were just primitive hieroglyphic recipes for preparing meals.
Later on, in Roman times around 25BC a roman called Apicius created some documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient Romans used many different aromatic flavors, including a few that are still present in modern kitchens like basil, rue and dill. Later on in the 1400s, people returning from the crusades brought back many foods and spices from Arab countries, such as rosemary and coriander. These new foods and spices caused an increase in books on cooking, some of which are now in private cookery archives. By the advent of the twentieth century, cookbooks are in great demand, as a result of more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Acorn Squash Soup recipe.
