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4 Acorn Squash
3 Carrots, sliced
1 Onion, sliced
1/3 cup Water
2 Tablespoon Butter
1 Tablespoon All-purpose Flour
1 teaspoon Salt
1/2 - 1 teaspoon Pepper
29 oz Chicken Broth
1/2 cup Sherry
1/2 teaspoon Ground Nutmeg
1/8 teaspoon Paprika
1 dash Of ground Allspice
1 dash Of Red Pepper
1 cup Half-and-Half
1 1/2 Tablespoon Sherry (optional)
Kale Leaves Paprika
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Cut squash in half lengthwise, and remove seeds. Place squash, cut side down, in a broiler pan. Add hot water to pan to a depth of 1 inch. Bake at 350 degree F for 30 minutes. Spoon pulp from squash to create a serving bowl, reserving pulp. Place carrots and onion in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender. Drain; combine vegetables with reserved pulp 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, chicken broth, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Stir in half-and-half and, if desired, 1 1/2 Tablespoon sherry. Cook until heated. If desired, serve in squash shells on a bed of kale. Sprinkle with paprika.
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