Recently, we had some friends over, so I decided to make soup as the first course--but not just any soup, Acorn Squash! This dish isn't a quickie, but well worth it!
3 large acorn squash
1/4 cup butter
1 large white onion, chopped
1 shallot, chopped
6 cups chicken broth
1 bottle of dry white wine
zest of 1 lime
2 tablespoons lime juice
1 teaspoon black pepper
1 cup whipping cream
Preheat oven to 375. Cut the squash in half and use a spoon to remove seeds.
Place the squash cut side down in a shallow baking dish or roasting pan.
Bake for 45 minutes and let rest. While the squash is resting, melt butter in a Dutch oven over medium heat.
Add onion and cook until tender.
Add chicken broth.
Scoop the pulp out of the squash and add to the pot.
Now add lime juice and zest.
Bring to a boil and then simmer for 10 minutes. Turn off the heat and let rest to cool. Pour the mixture into a blender.
Process until smooth and repeat the procedure with the remaining mixture. Return both portions to the Dutch oven.