| | Cream of Acorn Squash Soup
2 large acorn squash, about 3 3/4 pounds
1/4 cup of butter or margarine
1 cup of chopped onion
6 cups of chicken broth
1 1/2 cups of Chablis or other dry white wine
2 teaspoons of grated lime rind
2 tablespoons of lime juice
1/4 teaspoon of pepper
1 cup of whipping cream
Garnish: chopped chives
Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan an. Add water to dish to a depth of 1/2 inch.
Bake at 375ºF. for 45 minutes or until tender. Drain and cool slightly.
Scoop out pulp, discarding shells. Chop pulp, set aside.
Melt butter in a Dutch Oven over medium high heat, add onion, and cook, stirring constantly, until tender. Add chicken broth, wine, and chopped pulp. Bring to a boil, reduce heat, and simmer 10 minutes. Add lime rind, juice, and pepper, cool.
Pour half of broth mixture into container of an electric blender, process until smooth. Pour pureed mixture into a large container. Repeat procedure with remaining broth mixture. Return both portions to Dutch Oven. Stir in whipping cream.
Cook over low heat, stirring constantly, until thoroughly heated. Serve hot or cold. Garnish, if desired. Yield 11 1/2 cups |
|
Basic-Recipes.com
|