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Recipe Name: Acorn Squash Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

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

Nutrition (calculated from recipe ingredients)
Calories: 922
Calories From Fat: 257
Total Fat: 29.2g
Cholesterol: 0mg
Sodium: 266.1mg
Potassium: 5639.1mg
Carbohydrates: 173.5g
Fiber: 29.7g
Sugar: 18g
Protein: 14.4g

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