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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 375ºF. 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.