Soup Recipe: Acorn Squash Soup

Acorn Squash Soup

Ingredients:

• 2 acorn squash
• 4 tablespoons butter
• 1 onion, chopped
• 4 tablespoons all-purpose flour
• 5 cups chicken broth
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 cup heavy cream
• 1 cup pumpkin seed, toasted

Procedures:

1. Preheat oven to 375°F (190°C).
2. Cut acorn squash in half and roast in an oven for 30 minutes. Remove the seeds and skin then puree the pulp in a food processor.
3. In a large kettle melt butter. Add chopped onion and cook until clear. Sprinkle with flour and cook for 1 minute. Stir in chicken broth, mixing until smooth. Add the pureed squash, nutmeg, cayenne pepper, and cream. Garnish with toasted pumpkin seed.

Makes 8 servings.