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Butternut/Pumpkin: Acorn Squash Soup

Source of Recipe

www.meals.com


List of Ingredients

2 acorn squash
4 tablespoons butter
1 onion, chopped
4 tablespoons flour
5 cups chicken broth
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
1 cup cream
1 cup pumpkin seeds, roasted


Recipe

Preheat oven to 375�F. Cut acorn squash in half and roast in an oven for 30 minutes. Remove the seeds and skin then puree the pulp in a food processor. In a large kettle melt butter. Add chopped onion and cook until clear. Sprinkle with flour and cook for 1 minute. Stir in chicken broth, mixing until smooth. Add the pureed squash, nutmeg, cayenne pepper, and cream. Garnish with toasted pumpkin seed.