Acorn Squash Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 large acorn squash (about 1 1/4 to 1 3/4 lbs. each)
- 4 cups chicken stock (preferably homemade)
- 1 1⁄4 cups whipping cream
- salt & freshly ground black pepper
- ground nutmeg
- 1⁄4 cup vegetable oil
- 3 slices white bread, cut into 1/4-inch cubes (crusts trimmed)
- 1⁄4 lb gruyere cheese, grated
directions
- Cut stem end off each squash to form flat base.
- Cut bud end off each squash to form lid.
- Scrape out seeds from hollowed squash and lids.
- Scoop out pulp from squash, leaving 1/2-inch-thick shell; set lids and shells aside.
- Combine squash pulp and stock in large saucepan and bring to boil.
- Reduce heat and simmer briskly until liquid is reduced to 2 cups, about 30 minutes.
- Transfer to blender or processor and puree.
- Add cream and season to taste with salt, pepper and nutmeg.
- Heat oil in medium skillet over medium-high heat.
- Add bread cubes and brown well on all sides.
- Remove croutons using slotted spoon and drain thoroughly on paper towels.
- Positon rack in lower third of oven and preheat to 400 degrees.
- Divide half of cheese among squash.
- Top with half of croutons; ladle soup into each, filling almost to rim.
- Divide remaining cheese among squash.
- Top with remaining croutons and top with lids.
- Arrange squash in shallow roasting or baking pan.
- Bake until squash is dark and tender, about 1 hour.
- Set squash in shallow bowls,stir soup and serve immediately.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas