- 1 ½ cups squash
- 1/3 cup brown sugar
- 1 tsp. salt
- 4 Tbsp. melted fat
- 1 cup milk, scalded
- 1 yeast cake
- ¼ cup lukewarm water
- Bread flour
Heat oven to 400º.
Press the squash through a sieve.
Add the sugar, salt and fat to the milk.
When the mixture is lukewarm, stir in the yeast cake that has been softened in the lukewarm water.
Add the squash and enough bread flour to make a soft dough.
Let the dough rise; toss onto a lightly floured board and knead.
Fill well-buttered deep muffin tins about half full.
Allow to rise.
Bake for 20 minutes.
- 4 Tbsp. butter
- 1 small onion, chopped
- 1 carrot, sliced
- 1 stalk celery, diced
- Salt and pepper
- 3/4 pound chestnuts
- 3 cups stock
- 2 or 3 acorn squashes, boiled and skinned
- 1/4 cup cream
- Little chopped parsley
Melt butter in a pan. Add the onion, carrot and celery cut in slices and season with salt and pepper. Cook for 3 minutes.
Cover the chestnuts with cold water in another pan, bring to a boil, and boil for 3 minutes.
Remove from the heat and take off both the outer and inner shells of the chestnuts.
Add them to the vegetables and cover well with light stock.
Simmer gently until quite soft, and if the stock reduces, replace it with more stock.
Rub through a fine strainer with the boiled acorn squash.
Return to the pan with the cream and the chopped parsley.
Do not allow the soup to get too hot before serving. Serve with toasted French bread.