Winter Squash Soup

Ingredients

• 1 Acorn squash
• 2 Cups Chicken Broth
• 1 tablespoon butter
• 1/4 teaspoon Ground Ginger
• 1/8 teaspoon Salt
• 1/8 teaspoon Course Ground Black Pepper
• Dash of Ground Cinnamon
• 1 Cups Half and Half
• Fresh or Dried Chives (optional)
• 1/4 Cup Sour cream (optional)

Preparation

Cut the squash in four pieces and remove the seeds. Place a steamer basket in a large saucepan, add the squash in the steamer basket and add broth to the saucepan. Bring to boiling. Cover and steam for 30 minutes or until squash is very soft and can be pierced easily with a fork. Carefully remove steamer basket with the squash from saucepan. Reserve steaming liquid in saucepan. Using a large spoon, scoop cooked squash pulp out of the peel; discard peel. Place squash pulp in a blender or food processor, cover and process ONLY until smooth, adding as much of the reserved liquid as necessary. Stir the pureed squash into the remaining reserved liquid in the saucepan; stir in the butter, ginger, salt, pepper, cinnamon and chives. Bring mixture to a simmer, and reduce heat and stir in half-and-half. Heat through and if desired, garnish each serving with a dollop of sour cream and a sprinkle of chives. Serve hot and enjoy! Serves 3-4.