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Recipes Around the World International Vegetarian Union
Vegan Holiday Recipes
Contributed by Vegetarians and Vegans from around the world
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Acorn Squash Soup
From: Tabitha

Recipe By : Southern Living, December 1991 (adapt)
Serving Size: 2

  • 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
  • Kale
  • Paprika
Place carrots and onion in a saucepan; cover with water.
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.
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, 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.