Paula Tripp'S Acorn Squash Soup

• 4 acorn squash
• 3 carrots, peeled and sliced
• 1 onion, peeled and sliced
• 2 Tbsp. butter
• 1 Tbsp. flour
• 1 tsp. salt
• 1/2 to 1 tsp. pepper
• 2 (14 1/2 oz.) cans chicken broth
• 1/2 c. sherry
• 1/2 tsp. nutmeg
• 1/8 tsp. paprika
• dash of allspice
• dash of red pepper
• 1 c. half and half
• 1 1/2 Tbsp. sherry (optional)
• kale leaves
• paprika

1. Cut squash in half lengthwise and remove seeds.
2. Place squash, cut side down, in broiler pan.
3. Add hot water to pan to a depth of 1 inch.
4. Bake at 350u0b0 for 30 minutes.
5. Spoon pulp from squash to create a serving bowl, reserving pulp.
6. Set aside squash bowls. Place carrots and onion in a saucepan and cover with water.
7. Bring to boil, cover, reduce heat and simmer 15 minutes or until vegetables are tender.
8. Drain and combine vegetables with reserved squash pulp and 1/3 cup water in the container of blender or food processor.
9. Process 30 seconds or until mixture is smooth.
10. Set aside.
11. Melt butter in large Dutch oven over low heat.
12. Add flour, salt and pepper, stirring until smooth.
13. Cook 1 minute, stirring constantly.
14. Gradually add pureed vegetable mixture, chicken broth, sherry, spices and red pepper and bring to boil.
15. Cover, reduce heat and simmer 1 hour, stirring occasionally.
16. Stir in half and half and if desired 1 1/2 tablespoons sherry.
17. Cook until soup is heated through, but do not boil.
18. Serve in squash shells on bed of kale.
19. Sprinkle with paprika.
20. Serves 8.

acorn squash, carrots, onion, butter, flour, salt, pepper, chicken broth, sherry, nutmeg, paprika, allspice, red pepper, sherry, kale leaves, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935393 (may not work)