Acorn Squash Soup Recipe
2 large acorn squash
2 T. butter
1 small onion, chopped
1 (14.5 oz.) can chicken broth
1/4 t. nutmeg
1/8 t. cayenne pepper
1/4 t. salt
4 (3-inch) pieces Italian or sourdough bread, toasted
4 slices Swiss cheese
Place whole squash on paper towel in microwave. Cook on high 5 minutes (piercing not necessary). Turn each over; continue microwaving 4 minutes until squash are barely tender when pierced with knife. Let stand 5 minutes.
Meanwhile, melt butter in large saucepan over medium heat and saute onion. Cut squash in half; scoop out seedy portion; keep shells intact but carefully scoop out flesh. Add pulp to onion and cook a bit. Add broth, nutmeg, cayenne, salt. Bring to boil. Reduce heat, simmer uncovered 10 minutes. Puree in blender or processor. Reheat soup. Arrange squash shells in ovenproof bowls; place on baking sheet. Fill squash with hot soup and top with toast, cheese. Broil 5 inches from heat 3 minutes.
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