(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



See also: Article, Fall at the Farmers' Market
Yield: 8 servings


• 1 acorn squash (about 3#), poked in two places with a small knife
• 2 Tablespoons butter
• ½ of a small onion, peeled, chopped
• 2 cloves garlic, peeled, trimmed and finely chopped
• 4 Tablespoons chopped parsley, split use
• Approximately 6 cups chicken stock, heated
• Salt and freshly ground pepper
• 1/3 cup sour cream (or preferably crème fraîche)
• 1/3 cup heavy cream

Preheat oven to 375 degrees. Place the whole squash in the oven and bake until very soft. Remove from oven. When cool enough to handle, halve, scrape out seeds, peel off skin and coarsely mash the meat. Reserve.

In a 3 quart soup pot, melt butter over medium heat. Add the onion, a pinch of salt and sauté until soft and translucent, being careful not to brown.

Add the garlic and half the parsley and continue to gently sauté until the garlic becomes fragrant, being careful not to brown. Add squash, along with another good pinch of salt and stir to combine. Pour enough hot stock to cover the squash mixture by ½ inch. Bring to a gentle simmer, season with salt and simmer until flavors meld, about 10 minutes.

Purèe the soup in the blender, in batches, and strain through a bowl strainer into a clean pot. Bring to just a simmer, whisk in the sour cream and heavy cream and adjust the consistency with more hot stock, if necessary. Do not re-boil once sour cream has been added. Season with salt and freshly ground pepper and remove from heat.

Serve hot, garnished with remaining parsley.

Recipe Courtesy of


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages