Creamy Hot Acorn Squash Soup
Acorn Squash Soup recipe
up to one teaspoon, to taste
red hot chili pepper, dried
light cream (half&half)
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.
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.