recipelink.com Chat Room Recipe Swap – 2000-12-12
From: Kelly~WA

WINTER SQUASH SOUP
Serving Size : 4

1 acorn squash
2 cups chicken broth
1/4 tsp ground ginger
1/8 tsp salt
1/8 tsp pepper
dash ground cinnamon
1 cup half and half
1/4 cup sour cream -- optional
fresh chives -- optional

Halve squash; Remove seeds. Cut each piece in half.

Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan. Bring to boiling; place squash in steamer basket.

Halve squash; Remove seeds. Cut each piece in half.

Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan. Bring to boiling; place squash in steamer basket. Cover and steam for 25 to 30 minutes or till squash can be pierced easily with a fork. Carefully remove steamer basket from saucepan.

Reserve steaming liquid in saucepan. Using a spoon, scoop squash pulp out of the peel; discard peel.

Place squash pulp in a blender or food processor.

Cover and process till mixture is smooth, adding as much of the reserved liquid as necessary.

Stir pureed squash into remaining reserved liquid in the saucepan; stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling, Reduce heat and stir in half-and-half. Heat through, If desired, garnish each serving with a dollop of sour cream and chives.