Ingredients

• 3 Acorn squash
• 4 Carrots, thinly sliced
• 1/2 Onion, thinly sliced , I used one smallish
• Olive oil
• 2 Cloves garlic, chopped
• 2 cans Chicken stock
• Curry powder
• Cayenne pepper
• Salt and pepper
• 1/4 C. table or heavy cream, I used 1/2 C. light nondairy (up to 1/2)
• Lime wedges (really makes the soup!)

Directions

• Cut squash in half and remove the seeds.
• Put a pat of butter or margarine in the cavity of each half and roast in the oven at 375 for 40 minutes or till soft.
• Let cool.
• In the meantime, sauté the carrots and onions in a little olive oil until caramelized.
• Add chicken stock and deglaze the pan.
• Add about 1/2 can of water to the stock.
• Remove squash from the shell and put in saucepan with the stock.
• Mash down the vegetables as much as you can.
• Add seasonings to taste, then purée in blender or food processor.
• Return to pot; add cream; and adjust seasonings.
• Serve with wedges of lime to be squeezed on top.
• Note: I did not put the butter or margarine in the cavity of the squash halves — didn’t miss it — soup was still very rich.
• I also simmered the soup for a little while to soften the vegetables a little more after adding the squash.
• Posted to JEWISH-FOOD digest V96 #85 Date: Mon, 25 Nov 1996 11:36:33 -0500 (EST) From: Paula Miller Jacobson