Creamy Hot Acorn Squash Soup

• 4 each acorn squash
• 3 each carrots sliced
• 1 each onions sliced
• 13 cup water
• 2 tablespoons butter
• 1 tablespoon flour, all-purpose
• 1 teaspoon salt
• 1/2 teaspoon black pepper up to one teaspoon, to taste
• 29 ounces chicken broth
• 1/2 cup sherry
• 1/2 teaspoon nutmeg ground
• 18 teaspoon paprika
• 1 dash allspice ground
• 1 dash red hot chili pepper, dried
• 1 cup light cream (half&half)
• 1 1/2 tablespoons sherry optional
• 1 x kale leaves
• 1 x paprika

1. Cut squash in half lengthwise, and remove seeds.
2. Place squash, cut side down, in a broiler pan.
3. Add hot water to pan to a depth of 1 inch.
4. Bake at 350F (180C) for 30 minutes.
5. Spoon pulp from squash to create a serving bowl, reserving pulp.
6. Place carrots and onion in a saucepan; cover with water.
7. Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.
8. Drain; combine vegetables with reserved pulp and 13 cup water in container of an electric blender or food processor.
9. Process for 30 seconds or until mixture is smooth.
10. Set aside.
11. Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth.
12. Cook for 1 minute, stirring constantly.
13. Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.
14. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
15. Stir in half-and-half and, if desired, 1 1/2 tablespoon sherry.
16. Cook until heated.
17. If desired, serve in squash shells on a bed of kale.
18. Sprinkle with paprika.

acorn squash, carrots, onions, water, butter, flour, salt, black pepper, chicken broth, sherry, nutmeg ground, paprika, ground, red hot chili pepper, light cream, sherry optional, kale leaves, paprika

Taken from recipeland.com/recipe/v/creamy-hot-acorn-squash-soup-4526 (may not work)