Title: Cream of Acorn Squash Soup - Sl 11/94
Categories: Soup Vegetable Southern
Yield: 11 Cups

2	lg	Acorn squash (about 3-3/4 pounds)
1/4	c	Butter or margarine
1	c	Onion; chopped
6	c	Chicken broth
1 1/2	c	Chablis or other dry white wine
2	ts	Grated lime rind
2	tb	Lime juice
1/4	ts	Pepper
1	c	Whipping cream
		Garnish: chives; chopped

Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow baking dish or pan. Add water to dish to a depth of 1/2-inch. Bake at 375F for 45 minutes or until tender. Drain and cool slightly. Scoop out pulp, discarding shells. Chop pulp; set aside. Melt butter in a Dutch oven over medium-high heat; add onion, and cook, stirring constantly, until tender. Add chicken broth, wine, and chopped pulp. Bring to a boil; reduce heat, and simmer 10 minutes. Add lime rind, juice, and pepper; cool. Pour half of broth mixture into container of an electric blender; process until smooth. Pour into a large container. Repeat procedure with remaining broth mixture. Return broth portions to Dutch oven. Stir in whipping cream. Cook over low heat, stirring constantly, until thoroughly heated. Serve hot or cold. Garnish with chives, if desired. Yield: 11-1/2 cups.

Mrs. Joel Allard of Texas, in November, 1994 "Southern Living". Typos by Jeff Pruett.

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