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Acorn Squash Soup


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Serves | Prep Time | Cook Time

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


Preheat oven to 375*F.


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.


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.


Pairs Well With


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