Meal Type: Side Dish, Lunch

Prep Time: 15 min.

Cooking Time: 1 hours and 30 min.

Total Time: 1 hours and 45 min.

Cook Method: Oven

Difficulty: Easy

Cuisine: American

     Serving Size: 8 2 4 8 16 32 - Change

Date Added: January 14, 2012

1. Kale leaves Paprika Cut squash in half lengthwise, and remove seeds.

2. Place squash, cut side down, in a broiler pan.

3. Add hot water to pan to a depth of 1 inch.

4. Bake at 350 F for 30 minutes.

5. Spoon pulp from squash to create a serving bowl, reserving pulp.

6. Place carrots and onion in a saucepan; cover with water.

7. Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.

8. Drain; combine vegetables with reserved pulp and 1/3 cup water in container of an electric blender or food processor.

9. Process for 30 seconds or until mixture is smooth. Set aside.

10. Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth.

11. Cook for 1 minute, stirring constantly.

12. Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.

13. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.

14. 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.

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Dietary Notes:

This Acorn Squash Soup recipe is low-cholesterol with 18.88mg per serving

This Acorn Squash Soup recipe is high in Vitamin A with 69% of your daily recommended intake per serving. This Acorn Squash Soup recipe is high in Vitamin C with 42% of your daily recommended intake per serving.

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