Ingredients

• 3 acorn squash
• 3 carrots, scraped and sliced
• 1 medium onion, sliced
• 3 1/2 cups canned chicken broth, divided
• 1/3 cup water, divided
• 2 Tbsp margarine
• 1 Tbsp all-purpose flour
• 1/2 cup dry sherry
• 1 tsp salt
• 1 tsp black pepper
• 1/8 tsp paprika
• 1 pinch ground allspice
• 1/2 tsp nutmeg
• 1 cup half-and-half
• Fresh thyme for garnish

Directions

1. cut squash in half and remove seeds

2. bake in shallow pan in 350 degree oven for 55 minutes

3. when squash halves have cooled, scoop out the pulp and reserve, discard shells

4. cook carrot and onion in boiling water 12 to 15 minutes, drain

5. combine 1/2 of carrot mixture, 1/2 squash pulp, 1/2 cup chicken broth, and 1/2 the water in an electric blender, cover and process until smooth

6. place puree in crockpot or large saucepan

7. repeat procedure with the remaining carrot mixture, squash pulp, 1/2 cup chicken broth and water, then add to crockpot or saucepan

8. melt margarine in another saucepan over low heat, add flour and stir until smooth

9. add flour mixture to pureed squash and carrots, along with remaining 2 1/2 cups chicken broth, sherry, salt, pepper, paprika, allspice, and nutmeg

10. you can place crockpot of soup in fridge overnight and bring it out in morning to begin simmering while you are at work

11. if you are using a large saucepan instead of a crockpot, just heat the soup for a few minutes at this point

12. when ready to serve, stir in half-and-half

13. place soup in tureen or individual bowls and garnish with fresh thyme springs

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