Acorn Squash Soup with Cheese Crostini
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Yield: Serves: 4
- 2 large (1-1/2 to 1-3/4 lbs. each) acorn squash
- 2 Tbsp. butter or margarine
- 1 small onion, chopped
- 1 can (14-1/2 oz.) reduced sodium chicken broth
- 1/4 tsp. nutmeg
- 1/8 tsp. cayenne pepper (optional)
- 1/4 tsp. salt (optional)
- 4 slices Italian or sourdough bread (3 inches in diameter), toasted
- 4 slices Sargento® Deli Style Sliced Swiss Cheese
Place whole squash on paper towel in microwave oven; cook on HIGH 5 minutes. Turn over; continue cooking 4 minutes more or until squash is barely tender when pierced with a knife. Let stand 5 minutes.
Melt butter in large saucepan over medium heat. Add onion; cook 8 minutes or until onion is soft, stirring occasionally. Cut squash in half; scoop out and discard seeds and membrane. Keeping squash shell intact, scoop out flesh, leaving 1/4-inch thick shell. Add squash pulp to onion mixture; cook 1 minute. Add chicken broth, nutmeg and, if desired, cayenne pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until squash is very tender, stirring occasionally.
Transfer squash mixture to food processor or blender; process until smooth. Reheat soup until very hot. Arrange squash shells, cut sides up, in ovenproof bowls; place bowls on baking sheet; fill with hot soup. Top with toast and cheese. Place under preheated broiler 5 inches from heat; broil 3 minutes or until cheese is melted and golden brown.
Amount Per Serving
Total Fat 14.8g
Saturated Fat 7.9g
Trans Fat 3.0g
Polyunsaturated Fat 0.5g
Dietary Fiber 9g
Vitamin A 122RE
Vitamin C 20mg