Cream of Acorn Squash Soup Recipe
- 2 large acorn squash (about 3 3/4 pounds)
- 1/4 cup butter or margarine
- 1 cup chopped onion
- 6 cups chicken broth
- 1 1/2 cups dry white wine
- 2 teaspoons grated lime rind
- 2 teaspoons fresh lime juice
- 1/4 teaspoon pepper
- 1 cup whipping cream
step 1: CUT squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow pan. Add water to pan to depth of 1/2 inch.
step 2: BAKE and 375 degrees for 45 minutes or until tender. Drain and cool slightly.
step 3: SCOOP out pulp, discarding shells. Chop pulp; set aside.
step 4: MELT butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Add chicken broth, wine, and chopped pulp. Bring to a boil; reduce heat, and simmer 10 minutes. Add lime rind, juice, and pepper; cool.
step 5: PROCESS half of broth mixture in a blender until smooth, stopping to scrape down sides. Pour into a large container. Repeat procedure with remaining broth mixture. Return broth portions to Dutch oven.
step 6: STIR in whipping cream. Cook over low heat, stirring constantly, until thoroughly heated. Serve hot or cold. Garnish if desired.