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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Acorn squash gives this soup its unmistakable Fall and Winter flavor. This will make 12 side servings. Ingredients:
6 medium acorn squash |
3 (14 ounce) cans chicken broth |
3/4 teaspoon ground ginger |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon ground cinnamon |
1 1/2 cups half-and-half or 1 1/2 cups light cream |
3/4 cup sour cream (optional) |
fresh thyme sprig (optional) |
Directions:
1. Halve squash and remove seeds.
2. Place squash halves, cut sides down, on a baking dish.
3. Bake in a 350 degree F oven for 30 minutes. Turn cut sides up. Bake, covered, 20 to 25 minutes or until squash is tender.
4. Scoop squash pulp out of the peel using a spoon; discard peel.
5. Place pulp in batches in a blender container or food processor bowl.
6. Cover and blend or process until squash is smooth, adding some of the chicken broth if the mixture is too thick.
7. Stir together pureed squash and remaining chicken broth in a large saucepan.
8. Stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling.
9. Reduce heat and stir in half-and-half or light cream.
10. Heat through, but do not boil.
11. If desired, garnish each serving with sour cream and thyme sprigs.
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