Cheese Soup in Squash Bowls |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This unique recipe combines two dishes in one-cheese soup and baked squash. It's so hearty you could almost serve it as a meatless meal! Ingredients:
4 small acorn squash (about 12 ounces each) , halved and seeded |
1 tablespoon butter, melted |
2 medium tart apples, peeled and chopped |
2/3 cup chopped carrot |
1/2 cup chopped onion |
2 tablespoons vegetable oil |
3 cups chicken broth |
1 tablespoon brown sugar |
2 teaspoons dijon mustard |
1/4 teaspoon ground allspice |
1/8 teaspoon ground ginger |
1/8 teaspoon white pepper |
1 cup cubed process cheese (velveeta) |
1/4 cup heavy whipping cream |
sour cream and minced chives |
Directions:
1. Place squash cut side up in two 13-in. x 9-in. baking dishes. Brush insides of squash with butter. Add 1/2-in. of hot water to each dish. Cover and bake at 400° for 35-40 minutes or until squash is tender.
2. Meanwhile, in a large saucepan, cook the apples, carrot and onion in oil until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the brown sugar, mustard, allspice, ginger and pepper. Cool slightly.
3. Process in small batches in a blender until smooth. Return to the pan. Add cheese and cream; cook and stir until smooth and blended. Place squash halves on serving plates; fill with soup. Garnish with sour cream and chives. Yield: 8 servings.
|
|