Winter squash soup

4 Servings

Ingredients

Quantity Ingredient
1 Acorn squash
2 cups Chicken broth
¼ teaspoon Ground ginger
⅛ teaspoon Salt
⅛ teaspoon Pepper
dash Ground cinnamon
1 cup Half and half
¼ cup Sour cream; optional
Fresh chives; optional

Directions

Recipe by: Better Homes and Gardens - Soups and Stews Preparation Time: 0:45 Halve squash; Remove seeds. Cut each piece in half. Place a steamer

basket in a large saucepan or Dutch oven; add broth to saucepan.

Bring to boiling; place squash in steamer basket.

Halve squash; Remove seeds. Cut each piece in half. Place a steamer basket in a large saucepan or Dutch oven; add broth to saucepan.

Bring to boiling; place squash in steamer basket. Cover and steam for 25 to 30 minutes or till squash can be pierced easily with a fork.

Carefully remove steamer basket from saucepan. Reserve steaming liquid in saucepan. Using a spoon, scoop squash pulp out of the peel; discard peel. Place squash pulp in a blender or food processor. Cover and process till mixture is smooth, adding as much of the reserved liquid as necessary.

Stir pureed squash into remaining reserved liquid in the saucepan; stir in ginger, salt, pepper, and cinnamon. Bring mixture to boiling, Reduce heat and stir in half-and-half. Heat through, If desired, garnish each serving with a dollop of sour cream and chives.

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