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4 Acorn squash
3 Carrots, sliced
1 Onion, sliced
1/3 c Water
2 tb butter
1 tb All-purpose flour
1 t Salt
1/2 To 1 tsp pepper
29 oz chicken broth
1/2 c Sherry
1/2 ts Ground nutmeg
1/8 ts Paprika
1 d Of ground allspice
1 d Of red pepper
1 c Half-and-half
1 1/2 tb Sherry (optional)
Kale leaves Paprika
Cut squash in half lengthwise, and remove seeds. Place
squash, cut side
down, in a broiler pan. Add hot water to pan to a depth of
1 inch. Bake
at
350 F for 30 minutes. Spoon pulp from squash to create a
serving bowl,
reserving pulp.
Place carrots and onion in a saucepan; cover with water.
Bring to a
boil;
cover, reduce heat, and simmer for 15 minutes or until
vegetables are
tender. Drain; combine vegetables with reserved pulp and
1/3 cup water
in
container of an electric blender or food processor.
Process for 30
seconds
or until mixture is smooth. Set aside.
Melt butter in a large Dutch oven over low heat; add flour,
salt and
pepper, stirring until smooth. Cook for 1 minute, stirring
constantly.
Gradually add pureed vegetable mixture, chicken broth, and
next 5
ingredients; bring to a boil. Cover, reduce heat, and
simmer for 1
hour,
stirring occasionally. 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.
Kaki Hockersmith Little Rock, Arkansas
Source: Southern Living, December 1991
Posted by Kim Smith. Courtesy of Fred Peters.
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