Acorn Squash Soup
Rec.food.recipes/SamWaring/1998
8 servings

4 Acorn squash
3 Carrots; sliced
1 Onion; sliced
1/3 cup Water
2 Tablespoons Butter
1 Tablespoon Flour
1 teaspoon Salt
1/2 teaspoon Pepper
28 oz Chicken or vegetable broth
1/2 cup Sherry
1/2 teaspoon Nutmeg, ground
1/8 teaspoon Paprika
1 dash Allspice, ground
1 dash Red Pepper
1 cup Half-and-half
1 1/2 Tablespoon Sherry; (opt)
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 one inch. Bake at 350 degrees 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 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 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 1 minute, stirring constantly. Gradually add pureed vegetable mixture, chicken broth, and next five ingredients; bring to a boil. Cover, reduce heat, and simmer one 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.