Title: Winter Squash Soup
Categories: Soup, Soups, Soups & ste
Yield: 4 Servings

1 Acorn squash
2 c Chicken broth
1/4 ts Ground ginger
1/8 ts Salt
1/8 ts Pepper
ds Ground cinnamon
1 c Half and half
1/4 c Sour cream; optional
Fresh chives; optional

Recipe by: Better Homes and Gardens - Soups and Stews Preparation Time:
0:45 Halve squash; Remove seeds. Cut each piece in half. Place a steamer

basket in a large saucepan or Dutch oven; add broth to saucepan. Bring to
boiling; place squash in steamer basket.

Halve squash; Remove seeds. Cut each piece in half. Place a steamer basket
in a large saucepan or Dutch oven; add broth to saucepan. Bring to boiling;
place squash in steamer basket. Cover and steam for 25 to 30 minutes or
till squash can be pierced easily with a fork. Carefully remove steamer
basket from saucepan. Reserve steaming liquid in saucepan. Using a spoon,
scoop squash pulp out of the peel; discard peel. Place squash pulp in a
blender or food processor. Cover and process till mixture is smooth, adding
as much of the reserved liquid as necessary.

Stir pureed squash into remaining reserved liquid in the saucepan; stir in
ginger, salt, pepper, and cinnamon. Bring mixture to boiling, Reduce heat
and stir in half-and-half. Heat through, If desired, garnish each serving
with a dollop of sour cream and chives.