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Ingredients: 3 Acorn squash 4 Carrots, thinly sliced 1/2 Cup(s) Onion, thinly sliced 2 Cloves garlic, chopped 2 Can(s) Chicken stock 1/4 Cup(s) Heavy cream Directions: Cut squash in half and remove the seeds. Put a pat of butter or margarine in the cavity of each half and roast in the oven at 375 for 40 minutes or till soft. Let cool. In the meantime, sauté the carrots and onions in a little olive oil until caramelized. Add chicken stock and deglaze the pan. Add about 1/2 can of water to the stock. Remove squash from the shell and put in saucepan with the stock. Mash down the vegetables as much as you can. Add seasonings to taste, then purée in blender or food processor. Return to pot, add cream, and adjust seasonings. Serve with wedges of lime to be squeezed on top. Note: I did not put the butter or margarine in the cavity of the squash halves -- didn't miss it -- soup was still very rich. I also simmered the soup for a little while to soften the vegetables a little more after adding the squash.
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