Baked Squash Soup With Cheddar Cheese

Total Time: 1 hr 30 mins Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs butternut squash or 1 1/2 lbs acorn squash
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon vegetable oil
• 4 shallots, finely chopped
• 1/4 cup dry wine or 1/4 cup water
• 1/4 cup chicken stock
• 1 cup skim milk or 1 cup low-fat milk
• 4 slices french bread or 4 slices italian bread, cut 1 in thick
• 4 ounces low-fat cheddar cheese or 4 ounces gruyere cheese, shredded
• 2 tablespoons chives or 2 tablespoons parsley, snipped

Recipe

• 1 preheat the oven to 400°. halve the squash lengthwise and sprinkle with 1/8 tsp of the salt and pepper. place on a baking sheet, cover loosely with aluminum foil, and bake for 50-60 minutes or until tender. scoop the squash from the shells and transfer the pulp to a food processor or blender. set aside; discard the shells.
• 2 in a small saucepan, heat the oil over moderate heat. add the shallots and sauté, stirring, for 3 minutes or until softened. add the wine and cook, uncovered, for 2 minutes or until reduced to 2 tablespoons. stir in the stock, milk, and remaining 1/8 tsp each of salt and pepper. add the mixture to the food processor with the squash; whirl until puréed, working in batches if necessary.
• 3 divide half of the soup among four 1 1/2 cup ovenproof bowls or baking dishes. place a slice of bread on top of each portion, then sprinkle each with 2 tablespoons of the cheese. top with the remaining soup and sprinkle with the remaining cheese. set the bowls on a baking sheet and bake the soup for 25 minutes or until bubbling. if you like, run the soup briefly under a preheated broiler to brown the cheese, then sprinkle with chives if desired.
• 4 makes 4 1 1/2 cup servings.