| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Soup, Soups, Soups & ste | 4 | Servings |
INGREDIENTS
| 1 | Acorn squash | |
| 2 | c | Chicken broth |
| 1/4 | ts | Ground ginger |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| ds | Ground cinnamon | |
| 1 | c | Half and half |
| 1/4 | c | Sour cream; optional |
| Fresh chives; optional |
INSTRUCTIONS
Recipe by: Better Homes and Gardens - Soups and Stews Preparation Time: 0:45 Halve squash; Remove seeds. Cut each piece in half. Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan. Bring to boiling; place squash in steamer basket. Halve squash; Remove seeds. Cut each piece in half. Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan. Bring to boiling; place squash in steamer basket. Cover and steam for 25 to 30 minutes or till squash can be pierced easily with a fork. Carefully remove steamer basket from saucepan. Reserve steaming liquid in saucepan. Using a spoon, scoop squash pulp out of the peel; discard peel. Place squash pulp in a blender or food processor. Cover and process till mixture is smooth, adding as much of the reserved liquid as necessary. Stir pureed squash into remaining reserved liquid in the saucepan; stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling, Reduce heat and stir in half-and-half. Heat through, If desired, garnish each serving with a dollop of sour cream and chives.
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