Roasted acorn squash soup

 
                         Roasted Acorn Squash Soup
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : To Post                          Pureed Soups
                 Squash
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        acorn
                         or
                         golden acorn
                         or
                         butternut squash -- cut into 4
    2      tablespoons   unsalted butter
    1      large         yellow onion -- chopped
    1      large   clov  garlic -- finely chopped
    2 1/4  cups          chicken broth
    1      teaspoon      salt or to taste
      1/4  teaspoon      finely ground black peppercorns
    1      teaspoon      sugar
    1      cup           heavy or light cream
      1/4  teaspoon      cinnamon
      1/4  teaspoon      mace
 
 Preheat oven to 450 degrees. Wrap each wedge of squash tightly in foil. Place f
 oil packages on oven floor. Remove after 30 minutes.
 
 Melt butter in a 2-quart heavy-bottomed saucepan, and gently cook onion and gar
 lic over medium-low heat until soft, about 10 minutes.
 
 Add chicken broth to onion mixture, and simmer 10 minutes. Scoop out flesh from
  squash (discard seeds and skin), and add to soup. Add salt, pepper and sugar. 
 Simmer 10 minutes. Remove from heat and let cool.
 
 Purée soup in food processor or blender, and stir in cream, cinnamon,
and mace. 
 Serve hot.
 
  From the Recipe Files of RecipeLu 
 
 
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