Recipe By : Southern Living, December 1991 (adapt)
Serving Size: 2
Place carrots and onion in a saucepan; cover with water.
- 1 Acorn Squash -- Chopped
- 1 Carrot -- sliced
- 1/2 Small Onion -- sliced
- 20 Milliliters water
- 1 1/2 Teaspoons butter
- 2 Tablespoons all-purpose flour
- 1/4 Teaspoon salt
- 1/8 Teaspoon Black Pepper
- 2 Deciliters Vegetable Broth
- 2 Tablespoons sherry
- 1 Pinch ground nutmeg
- 1 Pinch paprika
- 1 Pinch ground allspice
- 1 Pinch red pepper
- 50 Milliliters half-and-half
- 1 Tablespoon Sherry
Bring to a boil; cover, reduce heat, and simmer for 10 minutes or
until vegetables are tender.
Drain; combine vegetables with chopped squash and 1/3 cup water in
container of an electric blender or food processor.
Process for 30 seconds or until mixture is smooth.
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, broth, and next 5 ingredients;
bring to a boil.
Cover, reduce heat, and simmer for 20 minutes, stirring occasionally.
Stir in half-and-half and, if desired, 1 1/2 Tbsp sherry.
Cook until heated.
If desired, serve on a bed of kale.
Sprinkle with paprika.