Recipe - Winter Squash Soup

1 Acorn squash
2 cup Chicken broth
One fourth teaspoon Ground ginger
1/8 teaspoon Salt
1/8 teaspoon Pepper
ds Ground cinnamon
1 cup Half and half
One fourth cup 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 halfandhalf. Heat through, If desired, garnish each serving
with a dollop of sour cream and chives.