Acorn Squash Soup

The soup is served inside the acorn squash. Beautiful presentation. This recipe won over my new mother-in-law. I adapted this from a local symphony guild cookbook.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 6 soup bowls

Ingredients

• 3  acorn squash, medium-sized
•  salt and pepper, to taste
• 12  tablespoons butter
• 1  onion, diced
• 2  celery ribs, cut into 6 pieces
• 1 1⁄2 cups cheddar cheese, grated
• 2  cups half-and-half cream

Directions

1. Prepare squash by leveling each end, cut each one in half, scoop out seeds and membranes from the centers.
2. Place squash "bowls" on a foil lined baking sheet.
3. Sprinkle the inside of each squash "bowl" with salt and pepper and 1 tablespoon of butter.
4. Into each "bowl" place 1/6th of the onion, 1 piece of celery, a portion of the cheese (reserve 1/2 cup of the cheese for the final broiling) and a portion of the half and half.
5. Top each squash "bowl" with a tablespoon of butter.
6. Cover loosely with foil.
7. Place in a 350 degree oven and bake for 1 1/2 hours, or until tender when pierced with a fork.
8. Remove foil and finish cooking by topping each bowl with the remaining cheedar cheese.
9. Turn oven to broil. Broil squash "bowls" until cheese has melted and they are browned on top - usually takes about 1 minute to broil.