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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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The delicate flavor of winter squash is enhanced by cinnamon and other spices in this creamy soup fit for the holiday table. Ingredients:
2 acorn squash, halved and seeded |
1 large yellow onion, chopped |
1 tablespoon butter or margarine, melted |
2 tablespoons light brown sugar |
3 cups chicken broth |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1 teaspoon ground coriander |
1/4 teaspoon pepper |
1/2 cup whipping cream |
Directions:
1. Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a greased shallow baking dish. Bake at 400° for 45 minutes or until tender; cool. Scoop out pulp, discarding shells.
2. Sauté onion in butter in a Dutch oven over medium-high heat 7 to 8 minutes or until lightly browned. Add brown sugar; cook 2 minutes, stirring often. Add squash pulp; cook 5 minutes, stirring often. Add broth and next 4 ingredients. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat; cool slightly.
3. Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven; simmer 5 minutes. Drizzle each serving with a little whipping cream.
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