You are here

Baked Squash Soup With Cheddar Cheese

Healthy.Eater's picture
Ingredients
  Butternut/Acorn squash 1 1⁄2 Pound (2 Medium Size)
  Black pepper 1⁄4 Teaspoon
  Salt 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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.1125
Average: 4.1 (16 votes)