Creamed Acorn Squash Soup 3 qt Water
2 lb Acorn Squash, Peeled, Seeded & Cubed
Black Peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
2 qt Fish broth
1 1/2 c Heavy Cream
Salt
Pepper
4 tb Chives, Snipped
Cook the squash in water with the seasonings until tender, then remove and let cool. Use a food processor to puree. Add the cream and season to taste. Sprinkle with fresh chives immediately before serving. Creamed Acorn Squash Soup printer friendly version located here.
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