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      Default Acorn Squash Soup

      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.

      Makes 4

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