Chicken Acorn Soup in Turks Turban Bowl

The sweetness of the Acorn Squash really mellows after
it has been simmered with the onions and garlic. It makes
for a very rich yet simple soup that is full of flavor
and very satisfying.

Medium sized white onion diced
2 T salted butter
1 T diced garlic
2 C chicken or vegetable broth
One Acorn Squash diced
Four Turks Turban Squash hollowed out
1 C cream
1 T coriander
1 T thyme
1 T black pepper
1 t tumeric
2-3 bay leaves 2 t salt

Heat Turks Turban and Acorn Squash in a 300 oven for 20 minutes.
When cooled, peel and dice Acorn Squash
Melt butter and saute garlic and onions until brown
Add cream, broth, bay leaves and diced acorn squash
Shredded Chicken can be added if desired
Cook on low heat for 30-40 minutes
Add spices and stir for 5 minutes
Remove bay leaves
Cut out tops of Turks Turban and hollow out with spoon
Serve hot in the Turks Turban Squash with paprika garnish