Name: Acorn Squash Soup
Ingredients: 3 Acorn squash; 4 Carrots, thinly sliced; 1/2 Onion, thinly sliced , I used one smallish; Olive oil; 2 Cloves garlic, chopped; 2 cn Chicken stock; Curry powder; Cayenne pepper; Salt and pepper; 1/4 C. table or heavy cream, I used 1/2 C. light nondairy (up to 1/2); Lime wedges (really makes the soup!)

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Jewish		1	Servings

INGREDIENTS

3		Acorn squash
4		Carrots, thinly sliced
1/2		Onion, thinly sliced , I used one smallish
		Olive oil
2		Cloves garlic, chopped
2	cn	Chicken stock
		Curry powder
		Cayenne pepper
		Salt and pepper
1/4		C. table or heavy cream, I used 1/2 C. light nondairy (up to 1/2)
		Lime wedges (really makes the soup!)

INSTRUCTIONS

Cut squash in half and remove the seeds.  Put a pat of butter or margarine
in the cavity of each half and roast in the oven at 375  for 40 minutes or
till soft.  Let cool.  In the meantime, saut&copy; the carrots and onions in a
little olive oil until caramelized.  Add chicken stock and deglaze the pan.
Add about 1/2 can of water to the stock.  Remove squash from the shell and
put in saucepan with the stock.  Mash down the vegetables as much as you
can.  Add seasonings to taste, then pur&copy;e in blender or food processor.
Return to pot; add cream; and adjust seasonings.  Serve with wedges of lime
to be squeezed on top.
Note: I did not put the butter or margarine in the cavity of the squash
halves -- didn't miss it -- soup was still very rich.  I also simmered the
soup for a little while to soften the vegetables a little more after adding
the squash.
Posted to JEWISH-FOOD digest V96 #85
Date: Mon, 25 Nov 1996 11:36:33 -0500 (EST)
From: Paula Miller Jacobson <[email protected]>

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