Creamed acorn squash soup

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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