CREAM OF ACORN SQUASH SOUP
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.
Provided by Leslie in Texas
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat.
- Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
- Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
- Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
- Stir in cream and heat through;do not boil.
- Add curry powder and season to taste with salt and pepper.
- Ladle soup into bowls, garnish with minced parsley and serve.
Nutrition Facts : Calories 292.1, Fat 23.9, SaturatedFat 14.4, Cholesterol 78.3, Sodium 244.4, Carbohydrate 16.6, Fiber 1.6, Sugar 3.5, Protein 4.8
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