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Recipes - Acorn Squash Soup

Recipe Name

Acorn Squash Soup

Submitted by

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Recipe Description

A rich virbrant soup

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	20	Cook Time (minutes)	90	Ready In (minutes)	110

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Ingredients
Amt.	Measure	Ingredient



4	squash (4 inch dia)	acorn squash
2	cups fluid (yields 2 cups whipped)	heavy cream
8	fliud ounces	Dry white wine (like a Chardonnay)
3	leek	Leeks chopped
0.5	sticks	butter
2	large (7-1/4" to 8-1/2" long)	Carrots, sliced into thin coins
10	small (1-3/4" to 2-1/2" dia.)	potatoes
0.3	cups	parsley, chopped
12	leaves	Spinach
0.5	teaspoons	allspice, ground
0.75	teaspoons	cinnamon, ground
0.25	teaspoons	cloves, ground
0.5	teaspoons	ground ginger
4	cups	Kitchen Basics Chicken stock
0.5	teaspoons	black pepper
1.5	teaspoons	salt
12	slices (6-1/4" x 4" x 1/16")	ham (cured)
4	cups (8 fl oz)	water

Steps

Sequence	Step

1	Steam your squash, scoop out the inside, and puree it in a blender with the chicken stick. Put in pot, add water and wine. After letting the alchohol burn off, add other ingrediants except spinach and ham which will go in with 15 min to go. My spice amounts are approximate, I really don''t remember so spice to taste.
2	Cook until desired thickness is reached.

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