Baked Squash Soup With Cheddar Cheese
|Butternut/Acorn squash||1 1⁄2 Pound (2 Medium Size)|
|Black pepper||1⁄4 Teaspoon|
|Vegetable oil||1 Teaspoon|
|Shallots||1⁄2 Cup (8 tbs), finely chopped (4 Pieces)|
|Dry white wine/Water||1⁄4 Cup (4 tbs)|
|Chicken stock/Low-sodium chicken broth||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Bread slice||4 (French Or Italian, 1/2 Inch Thick)|
|Shredded low fat cheddar cheese/Gruyere cheese||1 Cup (16 tbs)|
|Snipped fresh chives/Minced parsley||2 Tablespoon|
1 Preheat the oven to 400°F. Halve the squash lengthwise and sprinkle with 1/8 teaspoon each of the salt and pepper. Place on a baking sheet, cover loosely with aluminum foil, and bake for 50 to 60 minutes or until tender. Scoop the squash from the shells and transferthe pulp to a food processor or blender. Set aside. Discard the shells.
2 In a small saucepan, heat the oil over moderate heat. Add the shallots and saute, stirring, for 3 minutes or until softened. Add the wine and cook, uncovered, for 2 minutes or until reduced to 2 tablespoons. Stir in the stock, milk, and remaining V& teaspoon each of salt and pepper. Add the mixture to the food processor with the squash; whirl until pureed, working in batches if necessary.
3 Divide half of the soup among four 1 1/2-cup ovenproof bowls or baking dishes or a 2-quart casserole. Place a slice of bread on top of each portion, then sprinkle each with 2 tablespoons of the cheese. Top with the remaining soup and sprinkle with the remaining cheese. Set the bowls on a baking sheet and bake the soup for 25 minutes or until bubbling. If you like, run the soup briefly under a preheated broiler to brown the cheese, then sprinkle with the chives if desired.