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Whole Acorn Squash Soup Recipe

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Whole Acorn Squash Soup image

 

This recipe for Whole Acorn Squash Soup, by , is from The Mahaffey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lee Ann Stagner

Category:
Category:

Ingredients:  
Ingredients:  
4-medium acorn squash
1/4 cup cream cheese
1 cup heavy whipping cream
1 cup chick broth
1/2 teaspoon salt
1 teaspoon ground cinnamon

Directions:
Directions:
1. Preheat oven to 350. Cut off about 1-inch of stem ends of Squash to reveal seeds. Scoop out and discard seeds and membranes. Arrange squash in 13x9 baking dish.

2. Place 1 Tablespoon cream cheese in each squash cavity. Pour 1/4 cup each heavy cream and chicken brother over cream cheese in each squash, and sprinkle each cavity with 1/4 teaspoon salt and 1/4 teaspoon cinnamon. Add water to baking dish to a depth of 1/2-inch.

3. Bake squash, uncovered at 350 for 1-hour and 45 minutes or until squash are very tender.

4. To serve, carefully set each squash in a shallow soup bowl.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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