AUTUMN SOUP

AUTUMN SOUP image

Yield Serves 8 people

Number Of Ingredients 11

2 medium acorn squash
2 cans sliced cooked carrots, drained
2 cans chicken broth
1 pint half & half
1 cup milk
2 large cloves of garlic finely grated or minced
1 cup dried potato flakes
1 stick of butter
1 teaspoon dried thyme leaves
1 teaspoon each salt & pepper or * season to taste if not enough
food processor

Steps:

Preheat oven to 375 degrees. Slice squash in halves; scoop out seeds & membrane. Invert squash in roasting pan with one inch of water & bake for 45 minutes or more until flesh is completely fork tender. Let cool enough to handle. Put drained carrots into food processor. Scoop squash out from skins into food processor. Add grated garlic & blend until smooth. In Dutch oven or deep large saucepan, add chicken broth, squash carrot mixture, butter, * salt & pepper. Place heat on medium & stir often as it will sputter & pop due to thickness. Stir & simmer for about 10-15 minutes until warmed thru. Add milk, cream & thyme. Continue to simmer on low to heat thru about 15 minutes, being careful not to scorch the milk. Add potato flakes to thicken 1/3 at a time or until soup is desired thickness.