Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     acorn squash
  3                     carrots -- sliced
  1                     onion -- sliced
     1/3           cup  water
  2        tablespoons  butter
  1         tablespoon  all-purpose flour
  1           teaspoon  salt
     1/2      teaspoon  pepper -- (1/2 to 1)
  29            ounces  chicken broth
     1/2           cup  sherry
     1/2      teaspoon  ground nutmeg
     1/8      teaspoon  paprika
  1                     d of ground allspice
  1                     d of red pepper
  1                cup  half-and-half
  1 1/2    tablespoons  sherry -- (optional)

Preparation:

Kale leaves Paprika Cut squash in half lengthwise, and remove seeds. Place squash, cut side down, in a broiler pan. Add hot water to pan to a depth of 1 inch. Bake at 350 F for 30 minutes. Spoon pulp from squash to create a serving bowl, reserving pulp. Place carrots and onion in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender. Drain; combine vegetables with reserved pulp and 1/3 cup water in container of an electric blender or food processor. Process for 30 seconds or until mixture is smooth. Set aside. Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Stir in half-and-half and, if desired, 1 1/2 Tbsp sherry. Cook until heated. If desired, serve in squash shells on a bed of kale. Sprinkle with paprika.

Nutritional Information:

174 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 29g Carbohydrate; 8mg Cholesterol; 640mg Sodium