Squash Bique Soup

Squash Bisque Soup

4 acorn squash

Washed, halved, seeded, placed cut side down on a baking sheet with sides with about 3/4 inches of water. Bake until tender. Scrape the tender flesh from the rind and place in a food processor or blender and puree.

In a sauce pan combine and simmer for 15 minutes or until tender:

1/3 C. water

1 onion, sliced

3 carrots, pared and sliced

When these are tender add to the squash in the blender.

Make a rue out of:

2 Tbsp butter

1 Tbsp flour

Add in:

1 tsp. salt

1/2-1 tsp. freshly ground black pepper

2 (14 oz) cans of chicken broth

1 C. 1/2&1/2

1/2 C Sherry

1/8 tsp. each nutmeg and allspice

1/2 tsp. paprika

Bring to a boil and simmer and allow to thicken a bit. Cool slightly and add to the squash mixture. Plus for about 30 seconds.

When Betty made this she used whipping cream in place of the 1/2&1/2. She has it on hand and didn't want to got get the 1/2&1/2