| Acorn Squash Soup |
Type: Appetizer/Snack
Ingredients
- 3 acorn squash
- 3 carrots, scraped and sliced
- 1 medium onion, sliced
- 3 1/2 cups canned ready-to-use 99% fat free chicken broth, divided
- 1/3 cup water, divided
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/3 cup sherry
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon paprika
- Dash of ground all spice
- Dash of ground red pepper
- 1 cup fat free half-and-half
- Garnish: fresh thyme sprigs
Instructions
- Cut each squash in half lengthwise; remove seeds.
- Place halves, cut side down, in a shallow pan; add hot water to pan to a depth of 1 inch.
- Bake, uncovered, at 350 degrees for 1 hour or until tender.
- Drain squash halves on paper towels, cut side down. Scoop out pulp; discard shells.
- Cook carrots and onion in boiling water to cover 12 to 15 minutes or until very tender; drain.
- Combine half of carrot mixture, half of reserved squash pulp, 1/2 chicken broth, and half of water in container of an electric blender; process until smooth. Repeat procedure with remaining carrot mixture, pulp, 1/2 cut chicken broth, and water; set aside.
- Melt butter in a Dutch oven over low heat; add flour, stirring until smooth.
- Cook, stirring constantly, 1 minute. Gradually add pureed mixture, remaining 2 1/2 cups chicken broth, sherry, and next 6 ingredients; bring to a boil over medium heat.
- Cover, reduce heat, and simmer 1 hour, stirring occasionally.
- Stir in half-and-half; cook until thoroughly heated. (Do not boil.)
- Ladle soup into individual bowls; garnish if desired.
Notes
Makes 12 servings
Nutrition Information
110 calories, 2 grams fat, 5 mg cholesterol, 500 mg sodium,
20 grams carbohydrate, 2 grams fiber, 2 grams protein
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