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    You are in: Home / Recipes / Baked Squash Soup With Cheddar Cheese Recipe
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    Baked Squash Soup With Cheddar Cheese

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    10 mins

    1 hr 20 mins

    Julie B's Hive's Note:

    This is one low-fat soup worth digging into!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400°. Halve the squash lengthwise and sprinkle with 1/8 tsp of the salt and pepper. Place on a baking sheet, cover loosely with aluminum foil, and bake for 50-60 minutes or until tender. Scoop the squash from the shells and transfer the pulp to a food processor or blender. Set aside; discard the shells.
    2. 2
      In a small saucepan, heat the oil over moderate heat. Add the shallots and sauté, stirring, for 3 minutes or until softened. Add the wine and cook, uncovered, for 2 minutes or until reduced to 2 tablespoons. Stir in the stock, milk, and remaining 1/8 tsp each of salt and pepper. Add the mixture to the food processor with the squash; whirl until puréed, working in batches if necessary.
    3. 3
      Divide half of the soup among four 1 1/2 cup ovenproof bowls or baking dishes. Place a slice of bread on top of each portion, then sprinkle each with 2 tablespoons of the cheese. Top with the remaining soup and sprinkle with the remaining cheese. Set the bowls on a baking sheet and bake the soup for 25 minutes or until bubbling. If you like, run the soup briefly under a preheated broiler to brown the cheese, then sprinkle with chives if desired.
    4. 4
      Makes 4 1 1/2 cup servings.

    Ratings & Reviews:

    • on November 17, 2009

      55

      Made this & served it when we had company over the other day! I'm very partial to thick & nutty whole wheat breads, so used that in place of the French or Italian bread that was listed, & the result was AN ABSOLUTELY GREAT TASTING SOUP that I'll be making again & again! This time I used acorn squash (which was wonderful) but I'd now like to try it with a butternut or some other variety of squash! Thanks for a really great keeper recipe! [Tagged, made & reviewed as a recipenap in the Aus/NZ Recipe Swap #34]

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Squash Soup With Cheddar Cheese

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.1
     
    Calories from Fat 50
    13%
    Total Fat 5.5 g
    8%
    Saturated Fat 1.9 g
    9%
    Cholesterol 7.6 mg
    2%
    Sodium 776.4 mg
    32%
    Total Carbohydrate 61.5 g
    20%
    Dietary Fiber 5.4 g
    21%
    Sugars 4.4 g
    17%
    Protein 17.6 g
    35%

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