Cream of Acorn Squash Soup

Leslie in Texas's Note:

This recipe is from the R.S.V.P. section of a November 1985 issue of Bon Appetit magazine. The recipe was requested from the Green Mountain Inn in Stowe, Vermont.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1/4 cup butter (1/2 stick)
• 2 medium onions, thinly sliced
• 1 large acorn squash, peeled, seeded and cut into small pieces
• 3 cups chicken stock (preferably homemade)
• 1 cup unsweetened apple cider
• 1 cup heavy cream
• 1 pinch curry
• salt & freshly ground black pepper
• minced fresh parsley

Directions:

1. Melt butter in heavy large saucepan over medium heat.
2. Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
3. Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
4. Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
5. Stir in cream and heat through;do not boil.
6. Add curry powder and season to taste with salt and pepper.
7. Ladle soup into bowls, garnish with minced parsley and serve.

Reviews

[*Parsley*]

A perfect soup for the fall and winter months. It uses everyday ingredients and turns out so yummy. I used half and half instead of heavy cream and used a big "pinch" of curry powder. I had no parsley, so I garnished with fresh chives. Thanx for posting this!