Cream of Acorn Squash Soup

  • 2 large acorn squash
  • 1/4 cup butter or margarine
  • 1 cup chopped onion
  • 6 cups chicken broth
  • 1 1/2 cups dry white wine
  • 2 tsp. grated lime rind
  • 2 tsp. fresh lime juice
  • 1/4 tsp. pepper
  • 1 cup whipping cream

Cut squash in half crosswise; remove seeds. Place squash, cut side down in a shallow pan. Add water to pan to 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 saute until tender. Add chicken broth, wine, and chopped pulp. Bring to a boil; reduce heat, and simmer 10 minutes. Add lime juice, rind and pepper; cool.
Process half of broth mixture in a blender until smooth; stopping to scrape down sides. Pour into a large container. Repeat procedure with remaining broth mixture. Return both portions to Dutch oven.
Stir in whipping cream. Cook over low heat, stirring constantly, until thoroughly heated though. Serve hot or cold.