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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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