Acorn Squash Soup

By: Prepared by: Chef Yancy Roush
By: Prepared by: Chef Yancy Roush

Ingredients

  • 1 acorn squash; cut in half and remove seeds
  • 6 cups chicken stock
  • 1 cup heavy cream
  • 1 oz. cooking sherry
  • corn starch and water mix (50:50)

    Directions

    1. Place both pieces of squash in chicken stock until tender (about 15 minutes).



    2. Once tender, add heavy cream and bring to a simmer.



    3. Add corn starch and waster and season to taste.
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