Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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