Categories: Soup- Stew- Chowder- Chili

Ingredients

• 4 Tbsp. unsalted butter
• 1 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped carrot
• 1/4 tsp. ground nutmeg
• Salt and ground white pepper to taste
• 3 acorn squash, peeled and cubed ( about 8 cups cubed squash)
• 1 Tbsp. chicken base concentrate (Better than Bouillon)
• 6 cups chicken broth
• 1 1/2 cups half-and-half
• 1/3 cup dry sherry
• Ground red pepper (cayenne)

Directions

1. Melt butter in a saucepan. Add onion carrot, nutmeg, salt and white pepper. Cook over low heat until vegetables are soft, stirring often.

2. Add potatoes and squash. Dissolve chicken base concentrate in chicken broth. Pour broth into vegetables and simmer, covered, over low heat for 25 minutes or until all vegetables are tender.

3. Let cool slightly and puree in a food processor or use an emersion blender.

4. Return soup to pot. Stir in half-and-half. Add sherry. Taste for seasoning and reheat. Sprinkle each serving with a dash of cayenne pepper.

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