| 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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