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
Written recipes as a concept can be observed far back into antiquity, at least as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, sadly, these old cook books were just very basic hieroglyphic recipes for preparing food.
Much later, in Roman times a roman called Apicius wrote some scripts detailing recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the ancient cooks used many different spices and herbs, including a few that are still present in modern kitchens like basil, mint and parsley. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. These new foods and tastes was responsible for an outbreak in recipe books, some of which still exist in private libraries. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Acorn Squash Soup recipe.
