1 acorn squash
1 lb. fresh carrots
6 Tablespoons butter
6 Tablespoons flour (this can be omitted for gluten free, just add less broth)
Chicken broth (I like Progresso best)
1 ½ cups heavy cream
Salt and pepper to taste
Slice acorn squash. Scoop out seeds. Place squash halves, cut side down in baking dish. Add ½ inch water to dish. Bake at 350 degrees for 1 hour 10 minutes, or until squash is softened to touch. Set aside.
While squash is cooking, peel carrots and slice into 1-inch pieces. Place in saucepan and do not quite cover with water. Simmer carrots until tender, about 20-30 minutes. Drain water.
Scoop cooked squash into blender. Add drained carrots and just enough chicken broth to blend until smooth.
In large saucepan or Dutch oven, melt butter. Quickly stir flour into melted butter. Once blended, slowly add 1 1/2 cups of chicken broth, stirring constantly until thickened. Add blended squash and carrots, stirring well. Bring soup almost to a boil. Salt and pepper to taste. Add cream and extra chicken broth if needed to achieve expected consistency. (Should be thick, without being pasty). Do not boil, once cream is added. Serve hot.