| Acorn Squash Soup Recipe | Acorn Squash Soup Ingredients:- 2 acorn squashes
- 2 tablespoons butter
1 onion, chopped - 1 14.5-oz.can of chicken broth
- 1/4 tsp. of nutmeg
- 1/8 tsp. of cayenne pepper
- 1/4 tsp. of salt
- 4 3-inch slices Italian bread, toasted
- 4 slices of Swiss cheese
| 
Time: 30 min
Serves: 4
| Acorn Squash Soup Instructions:Place both squashes (whole) on a paper towel in the microwave. If both don't fit, then, microwave them one at a time. Cook on high for about 5 minutes. You do not have to pierce the skin first. Turn them over and microwave for another 4 minutes or until the squash is a tiny bit tender when you pierce with a knife. Take them out of the microwave and let them stand for an additional 5 minutes.
While you are waiting for the squash to cool a little, you can melt the butter in a large saucepan and sauté the onion over medium heat.
Once the squash has cooled slightly, cut the squash in half and scoop out the seeds. Keeping the shells intact, do your best to scoop out the rest of the flesh. Add the pulp to the onion and cook for a few minutes.
Add the broth, nutmeg, cayenne and salt. Bring all to a boil. Reduce the heat and simmer for about 10 minutes, uncovered.
Next, puree the squash mixture in a blender or food processor.
Reheat the soup mixture. Arrange the squash shells in oven proof soup bowls and place on a baking sheet.
Fill the squash shells with the soup and top with the pieces of toast and cheese slices.
Broil for about 3 minutes.
| Acorn Squash Soup Cooking Time:- For cooking time please see above.
- Allow to cool a little before serving.
| Acorn Squash Soup Serving Instructions:- Serve with Bread and Croutons.
- Great Appetizer for a Holiday Parties.
| 
Christmas Recipes Index
|
|
|
|
