Acorn Squash Soup

One of my most favorite soups that can be served hot or chilled, is wholesome and exotic and will suit a variety of moods and seasons. An excellent choice for a second course for any dinner any time of the year. The average yield of this soup will serve 8.

1 fresh acorn squash (peeled and chopped not diced)

32 oz chicken both plus 1-2 bullion cubes (can substitute with veg. broth)

1/2 tsp paprika

1tsp curry powder

8 oz cream cheese

Wash, peel and slice squash. Cook in broth, just covering squash along with bullion cubes, till tender. Using a blender add some of the broth and squash, pulse then puree (keep a thick consistency, add broth to thin if desired). You will need to do this in batches (3-4) adding the cream cheese to each batch.

Pour each batch into your serving tureen or sauce pan if you will reheat later. When you have finished the blender process add the spices and stir well. Salt and pepper to taste (cold soups usually need a little more salt). You may not need to use all the broth but can be used if the soup is to thick. Garnish with a small drop of sour cream if desired, fresh chopped basil or chives.

* This is a very versatile recipe and many other vegetables can be substituted for the squash (zucchini, carrots, asparagus, butternut squash). For any squash soup you can also add 6-8 slices of peeled apple into the pot as you cook the squash, then blend.

Any variation you choose will be wonderful, can be made ahead of time served hot or cold. Superb!!!