"The belly rules the mind."--Spanish Proverb

Acorn Squash & Onion Soup Recipe

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This recipe for Acorn Squash & Onion Soup, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Thursday, September 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Acorn squash (about 3#)
2 T. butter
1-1/2 tsp. curry powder
1/2 tsp. crushed dried hot red chilies
1 med. onion, chopped
3 cups chicken broth
1/4 C. sour cream

Directions:
Directions:
Cut each squash in half lengthwise, scoop out and discard seeds.
Melt the butter in a 9x13" baking pan in a 350 degree oven.
Stir the curry, chilie and onion into butter. Lay the squash, cut side down, on the onion mixture and bake until tender, about 40 minutes.
Cool until able to handle. Scoop flesh from peel into onion mixture in large bowl. Add the chicken broth. Blend with hand blender, or transfer one half at a time to counter blender, until thoroughly pureed.
To serve, heat to just boiling, ladle into bowls, stir sour cream to liquify and drizzle in pretty pattern over each bowl.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour or less.
Personal Notes:
Personal Notes:
This is really good!

 

 

 

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