Pittsburgh, PA
Thursday
November 23, 2017
    News           Sports           Lifestyle           Classifieds           About Us
Lifestyle
 
The Dining Guide
Celebrations
Weddings
Travel Getaways
Headlines by E-mail
Home >  Lifestyle >  Food Printer-friendly versionE-mail this story
Food
Acorn Squash Soup

2 large acorn squash
2 tablespoons butter
1 small onion, chopped
1 (14.5-ounce) can chicken broth
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
4 (3-inch) pieces Italian or sourdough bread, toasted
4 slices Swiss cheese

Place whole squash on paper towel in microwave. Cook on high 5 minutes (piercing not necessary). Turn each over; continue microwaving 4 minutes until squash are barely tender when pierced with knife. Let stand 5 minutes.

Meanwhile, melt butter in large saucepan over medium heat and saute onion. Cut squash in half; scoop out seedy portion; keep shells intact but carefully scoop out flesh. Add pulp to onion and cook a bit. Add broth, nutmeg, cayenne, salt. Bring to boil. Reduce heat, simmer uncovered 10 minutes. Puree in blender or processor. Reheat soup. Arrange squash shells in ovenproof bowls; place on baking sheet. Fill squash with hot soup and top with toast, cheese. Broil 5 inches from heat 3 minutes. Makes 4 servings.

Thursday, October 25, 2001

Back to top Back to top E-mail this story E-mail this story
Search | Contact Us |  Site Map | Terms of Use |  Privacy Policy |  Advertise | Help |  Corrections