Orange Acorn Squash Soup Ingredients 1 small acorn squash 1 c. 1% milk 1 Tbsp butter 2 Tbsp onion, minced 1 Tbsp flour ½ tsp brown sugar Pepper to taste Dash of nutmeg 1 c. chicken broth ¼ c. orange juice 1 Tbs. grated orange rind Directions 1. Pierce the squash in several places, place on a paper towel and microwave on high for 7-12 minutes. 2. Cut squash in half and allow it to cool slightly. Scoop out and discard seeds. Scrape out flesh and mash using a blender or a fork. Add milk and blend until smooth. Set mixture aside. 3. In a heavy saucepan melt the butter over medium heat. Add the onions and cook, stirring often for five minutes or until they are tender but not brown. 4. Stir in flour, brown sugar, pepper and nutmeg. Add broth and orange rind. 5. Cook the soup until it comes to a boil. Add squash mixture and orange juice, bring it back to a simmer.
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