Cream of Acorn Squash Soup recipe

11 servings

2 large acorn squash (about 3 3/4 pounds)

1/4 cup butter or margarine

1 cup chopped onion

6 cups chicken broth

1 1/2 cups dry white wine

2 teaspoons grated lime rind

2 teaspoons fresh lime juice

1/4 teaspoon pepper

1 cup whipping cream

CUT squash in half crosswise; remove seeds.

Place squash, cut side down, in a shallow pan.

Add water to pan to depth of 1/2 inch.

BAKE and 375 degrees for 45 minutes or until tender.

Drain and cool slightly.

SCOOP out pulp, discarding shells.

Chop pulp; set aside.

MELT butter in a Dutch oven over medium-high heat; add onion, and saute until tender.

Add chicken broth, wine, and chopped pulp.

Bring to a boil; reduce heat, and simmer 10 minutes.

Add lime rind, juice, and pepper; cool.

PROCESS half of broth mixture in a blender until smooth, stopping to scrape down sides.

Pour into a large container.

Repeat procedure with remaining broth mixture.

Return broth portions to Dutch oven.

STIR in whipping cream.

Cook over low heat, stirring constantly, until thoroughly heated.

Serve hot or cold.

Garnish if desired.