Acorn Squash Soup

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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 bread, cut into 1/4-inch cubes (crusts trimmed)
• 1/4 lb gruyere cheese, grated

Recipe

• 1 cut stem end off each squash to form flat base.
• 2 cut bud end off each squash to form lid.
• 3 scrape out seeds from hollowed squash and lids.
• 4 scoop out pulp from squash, leaving 1/2-inch-thick shell; set lids and shells aside.
• 5 combine squash pulp and stock in large saucepan and bring to boil.
• 6 reduce heat and simmer briskly until liquid is reduced to 2 cups, about 30 minutes.
• 7 transfer to blender or processor and puree.
• 8 add cream and season to taste with salt, pepper and nutmeg.
• 9 heat oil in medium skillet over medium-high heat.
• 10 add bread cubes and brown well on all sides.
• 11 remove croutons using slotted spoon and drain thoroughly on paper towels.
• 12 positon rack in lower third of oven and preheat to 400 degrees.
• 13 divide half of cheese among squash.
• 14 top with half of croutons; ladle soup into each, filling almost to rim.
• 15 divide remaining cheese among squash.
• 16 top with remaining croutons and top with lids.
• 17 arrange squash in shallow roasting or baking pan.
• 18 bake until squash is dark and tender, about 1 hour.
• 19 set squash in shallow bowls,stir soup and serve immediately.