Acorn Squash Soup

Today, I'm sharing a delightful recipe for Acorn Squash Soup. This warm and comforting dish is perfect for a cozy fall or winter evening.

The recipe calls for a few simple ingredients: acorn squash, carrots, onion, chicken stock, cream, and spices. The acorn squash is roasted in the oven until soft, then mashed and added to the soup. The carrots and onion are sautéed in olive oil until caramelized, and then the chicken stock is added to deglaze the pan. The soup is simmered until the vegetables are soft, and then puréed in a blender or food processor. Finally, the cream and spices are added to taste. The result is a rich and flavorful soup that is sure to please everyone at the table.

Step-by-step

• 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, saute 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?e in blender or food processor.
• Return to pot; add cream; and adjust seasonings. Serve with wedges of lime to be squeezed on top.