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Categories:
acorn squash carrots onions water butter flour salt black pepper chicken broth sherry Nutmeg [ground] paprika ground red hot chili pepper light cream sherry optional kale leaves paprika
Viewed: 4 - Published at: 5 years agoIngredients
- 4 each acorn squash
- 3 each carrots sliced
- 1 each onions sliced
- 13 cup water
- 2 tablespoons butter
- 1 tablespoon flour, all-purpose
- 1 teaspoon salt
- 1/2 teaspoon black pepper up to one teaspoon, to taste
- 29 ounces chicken broth
- 1/2 cup sherry
- 1/2 teaspoon nutmeg ground
- 18 teaspoon paprika
- 1 dash allspice ground
- 1 dash red hot chili pepper, dried
- 1 cup light cream (half&half)
- 1 1/2 tablespoons sherry optional
- 1 x kale leaves
- 1 x paprika
Method
- Cut squash in half lengthwise, and remove seeds.
- Place squash, cut side down, in a broiler pan.
- Add hot water to pan to a depth of 1 inch.
- Bake at 350F (180C) for 30 minutes.
- Spoon pulp from squash to create a serving bowl, reserving pulp.
- Place carrots and onion in a saucepan; cover with water.
- Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.
- Drain; combine vegetables with reserved pulp and 13 cup water in container of an electric blender or food processor.
- Process for 30 seconds or until mixture is smooth.
- Set aside.
- Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth.
- Cook for 1 minute, stirring constantly.
- Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.
- Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Stir in half-and-half and, if desired, 1 1/2 tablespoon sherry.
- Cook until heated.
- If desired, serve in squash shells on a bed of kale.
- Sprinkle with paprika.
