Acorn Squash Soup
Spicy cream of acorn soup garnished with toasted pumpkin seeds.
2 acorn squash
4 tablespoons butter
1 onion, chopped
4 tablespoons all-purpose flour
5 cups chicken broth
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 cup heavy cream
1 cup pumpkin seed, toasted
- Preheat oven to 375°F (190°C).
- Cut acorn squash in half and roast in an oven for 30 minutes. Remove the seeds and skin then purée the pulp in a food processor.
- In a large kettle melt butter. Add chopped onion and cook until clear. Sprinkle with flour and cook for 1 minute. Stir in chicken broth, mixing until smooth. Add the puréed squash, nutmeg, cayenne pepper, and cream. Garnish with toasted pumpkin seed.
Makes 8 servings.