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  Roasted Acorn Squash Soup
   Soups
   A Matter Of Taste / Salisbury Junior League, MD
   6/18/2008
Ingredients:
1 acorn squash
3 cans chicken broth
1 c hot water
2 T butter
1/4 c plus 1 T heavy cream
3/8 tsp curry powder
juice of 1/2 large lime or all of a small one
dash salt
dash pepper
Instructions:
Split acorn squash lengthwise & bake at 400 for 50 minutes. Peel & discard skin; cut squash into small pieces & place in a blender with hot water & chicken broth. Puree for about 30-45 seconds until smooth. This should be done in 2 separate batches. Put mixture into deep saucepan.

Melt butter & heavy cream into soup. Add curry powder, lime juice, salt & pepper to taste. Simmer 20 minutes.
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