Acorn Squash Soup

Name: Acorn Squash Soup
Ingredients: 2 acorn squash, halved and seeded; 1 large yellow onion, chopped; 1 tablespoon butter or margarine, melted; 2 tablespoons light brown sugar; 3 cups chicken broth; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1/4 teaspoon pepper; 1/2 cup whipping cream

10 ingredients

3 steps

Ingredients

2 acorn squash, halved and seeded
1 large yellow onion, chopped
1 tablespoon butter or margarine, melted
2 tablespoons light brown sugar
3 cups chicken broth
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon pepper
1/2 cup whipping cream

Directions

1

Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a greased shallow baking dish. Bake at 400° for 45 minutes or until tender; cool. Scoop out pulp, discarding shells.
2

Saute onion in butter in a Dutch oven over medium-high heat 7 to 8 minutes or until lightly browned. Add brown sugar; cook 2 minutes, stirring often. Add squash pulp; cook 5 minutes, stirring often. Add broth and next 4 ingredients. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat; cool slightly.
3

Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven; simmer 5 minutes. Drizzle each serving with a little whipping cream.