Roasted Acorn Squash Soup from Ruth Meric
Ruth Meric, one Houston's best-loved caterers, grew up in New Orleans and has always loved cooking.
Yield: 6 to 8 servings
Ingredients
2 acorn squash
1 medium onion, diced
4 tablespoons margarine
4 tablespoons flour
5 cups chicken stock
1 cup heavy cream
¼ teaspoon nutmeg
1 cup toasted pumpkin seeds
¼ teaspoon cayenne pepper
Method
Cut squash in half and roast in oven at 375 degrees F for 30 minutes.
Remove seed and skin and puree in food processor.
Melt margarine and sauté onions until transparent. Sprinkle with flour and cook for 1 minute.
Add chicken stock and whisk until all lumps disappear and soup is smooth.
Add squash puree, nutmeg, and pepper and mix well. Stir in cream. Garnish with pumpkin seed.
