creamed acorn squash soup
- Categories
- Soups
- Vegetarian
- Yield
- 12 Servings
| Measure | Ingredient |
|---|---|
| 3 quarts | Water |
| 2 pounds | Acorn Squash, Peeled, Seeded & Cubed |
| Black Peppercorns | |
| Nutmeg | |
| Mace | |
| Bay Leaf | |
| Juniper Berries | |
| Cloves | |
| 2 quarts | Fish broth |
| 1½ cup | Heavy Cream |
| Salt | |
| Pepper | |
| 4 tablespoons | Chives, Snipped |
Cook the squash in water with the seasonings until tender, then remove and let cool. Use a food processor to puree. Add the cream and season to taste.
Sprinkle with fresh chives immediately before serving.
Compliments of:
Kathleen's Recipe Swap Page recipes@...
Posted to MM-Recipes Digest by q591b4@... on Nov 15, 1998
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