Cream of Acorn Squash Soup |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont. Ingredients:
1/4 cup butter (1/2 stick) |
2 medium onions, thinly sliced |
1 large acorn squash, peeled, seeded and cut into small pieces |
3 cups chicken stock (preferably homemade) |
1 cup unsweetened apple cider |
1 cup heavy cream |
1 pinch curry |
salt & freshly ground black pepper |
minced fresh parsley |
Directions:
1. Melt butter in heavy large saucepan over medium heat.
2. Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
3. Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
4. Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
5. Stir in cream and heat through;do not boil.
6. Add curry powder and season to taste with salt and pepper.
7. Ladle soup into bowls, garnish with minced parsley and serve.
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