Recipe Cream of Acorn Squash Soup (Soup)

Required Ingredients:

• 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

Preparing/Cooking:

• 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.

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