Creamy Hot Acorn Squash Soup

Directions

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℉ (180℃) 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 ⅓ 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 puréed 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, 1½ tablespoon sherry.

Cook until heated.

If desired, serve in squash shells on a bed of kale.

Sprinkle with paprika.