Acorn Squash Soup

Ingredients 

2 TBSP butter

2 small onions minced

2 small acorn squash

1 1/4 quarts chicken stock

1 tsp paprika

1/2 Cup whipping cream

(optional) 1 Cup corn

Salt to taste

Fresh ground pepper

Chives to garnish

Instructions

Preheat oven to 350 degrees.

Fill a 9×13 pan with an inch and a half of water. Half the squash and bake upside down for about 35-40 minutes or until fork-tender. Let cool and make a puree.

Saute finely minced onions in butter until onions start to become opaque. Once onions are ready, add in the chicken stock. Combine with onions. Add in squash puree, salt and pepper to taste. Let simmer for 15-20 minutes.

Add in the cream and let simmer for an additional 5-10 minutes before serving.

Serve with chives and sour cream (optional).