Acorn Squash Soup

By jess1ca

Ingredients

• Notes:
• 1 Acorn squash chopped
• 1 carrot sliced
• 1/2 small onion sliced
• 20 milliliters water
• 1 1/2 tsp soy butter
• 2 Tbsp flour
• 1/4 salt
• 1/8 tsp pepper
• 1 C veg broth
• 2 T sherry
• 1 pinch ground nutmeg
• 1 pinch paprika
• 1 pinch allspice
• 1 pinch red pepper
• 50 milliliters half and half
• 1 Tbsp sherry
• Kale
• Paprika
• Add coriander
• Touch brown sugar
• 1/2 of whole clove of emperor's garlic

Details

Servings 2

Preparation

Step 1

Place carrots and onion in saucepan;cover with water. Bring to a boil;cover, reduce heat and simmer for 10 mons 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 30 seconds. Set aside.
Melt soy butterin large dutch oven over low heat. Add flour, salt & pepper, stirring til smooth.
Cook 1 minute stirring constantly.
Gradually add pureed vegetable mixture, broth, and 5 ingredients; bring to a boil.
Cover, reduce heat, simmer 20 mins. Stirring occasionally.

Notes:
Sautee chopped squash with olive oil-place in processor-saute garlic,onion,s&p and spices;add to squash & puree. Melt butter;add flour. Stir. Add purée & broth gradually- stir - simmer 20 min on low.