Creamy Squash Soup in Acorn Squash Bowls

Creamy Squash Soup ( a real favorite!)

4 cups cooked mashed butternut squash (can substitute 2 cups ofmashed cooked acorn squash for 2 cups of butternut)
2 (14 oz each) cans ready_to_serve chicken broth
1/2 tsp. sugar
1/2 tsp salt
1/4 tsp pepper
1 cup whipping cream, divided (Don't skip this)
1/4 tsp ground nutmeg

Process half of first 5 ingredients in a blender or food processor, and pour into a large saucepan. Repeat with remaining half. Bring to a boil over medium heat; gradually stir in half of whipping cream, and cook until thoroughly heated. Remove from heat. Beat remaining whipping cream at high speed with an electric mixer until stiff peaks form. Dollop on each serving of soup. Sprinkle with nutmeg. 7 cups.

Review by Berdache, Jaysa, and Tira: Pretty good...Good color and taste.

Acorn Squash Bowls
Cut off tops of squash; cut a thin slice from bottoms to stand squash upright. Remove seeds, and brown tops of shells in a hot greased skillet.


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