Recipe Name Acorn Squash Soup Submitted by Guest Recipe Description A rich virbrant soup Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 90 Ready In (minutes) 110

Ingredients Amount 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.