Acorn Squash Soup Recipe

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Guy Fieri on Food Network
Nutrition per serving    (USDA % daily values)
CAL
346
FAT
93%
CHOL
37%
SOD
66%

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Ingredients for 8 servings

6 garlic cloves, peeled

1 tablespoon salt

1 tablespoon pepper, freshly cracked, plus more for seasoning

1 stick unsalted butter, in all

3 whole acorn squash, approximately 8 cups when cooked

6 shallots, 1 cup diced, 3 left whole and peeled

1 tablespoon Worcestershire sauce

3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil

1 teaspoon savory

1/4 teaspoon cayenne

1/4 teaspoon white pepper

1 teaspoon sage, dry

4 cups chicken stock, low-sodium

1/3 cup grated Parmesan

1 cup heavy cream

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