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Squash Soup
- 1 large acorn (or similar size) squash
- 1/4 cup butter
- 1/2 cup chopped onion
- 3 cups vegetable or chicken broth
- 3/4 cup dry white wine
- 1/2 tsp lime juice
- 1/4 tsp freshly ground pepper
- 1/2 cup milk or cream
- optional: 1 tsp dried ginger and/or
curry powder
CUT squash in half & remove seeds. Place in
shallow pan of water. Bake at 375 degrees until tender
SCOOP out & chop pulp. Discard shell.
SAUTÉ onion until tender. Add broth, wine & chopped pulp. Bring to a
boil. Reduce heat & simmer 10 minutes. Add lime juice, pepper and
spices.
PROCESS in blender or food processor until smooth.
STIR in milk/cream. Cook over low heat, stirring constantly, until
heated.
SERVE with seasonal garnish |
