Acorn Squash Soup
1 acorn squash; cut in half and remove seeds
6 cups chicken stock
1 cup heavy cream
1 oz. cooking sherry
corn starch and water mix (50:50)
1. Place both pieces of squash in chicken stock until tender (about 15 minutes).
2. Once tender, add heavy cream and bring to a simmer.
3. Add corn starch and waster and season to taste.
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