Baked Squash Soup With Cheddar Cheese Recipe

Name: Baked Squash Soup With Cheddar Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs butternut squash or 1 12 lbs acorn squash; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon vegetable oil; 4 shallots, finely chopped; ¼ cup dry white wine or ¼ cup water; ¼ 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

Servings: persons

1 12 lbs butternut squash or 1 12 lbs acorn squash
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon vegetable oil
4 shallots, finely chopped
¼ cup dry white wine or ¼ cup water
¼ 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

1
Preheat the oven to 400.
2
Halve the squash lengthwise and sprinkle with 1/8 tsp of the salt and pepper.
3
Place on a baking sheet, cover loosely with aluminum foil, and bake for 50-60 minutes or until tender.
4
Scoop the squash from the shells and transfer the pulp to a food processor or blender.
5
Set aside; discard the shells.
6
In a small saucepan, heat the oil over moderate heat.
7
Add the shallots and saute, stirring, for 3 minutes or until softened.
8
Add the wine and cook, uncovered, for 2 minutes or until reduced to 2 tablespoons.
9
Stir in the stock, milk, and remaining 1/8 tsp each of salt and pepper.
10
Add the mixture to the food processor with the squash; whirl until pureed, working in batches if necessary.
11
Divide half of the soup among four 1 1/2 cup ovenproof bowls or baking dishes.
12
Place a slice of bread on top of each portion, then sprinkle each with 2 tablespoons of the cheese.
13
Top with the remaining soup and sprinkle with the remaining cheese.
14
Set the bowls on a baking sheet and bake the soup for 25 minutes or until bubbling.
15
If you like, run the soup briefly under a preheated broiler to brown the cheese, then sprinkle with chives if desired.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 12 lbs butternut squash or 1 12 lbs acorn squash, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon vegetable oil, and more.

Yes, Baked Squash Soup With Cheddar Cheese falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Squash Soup With Cheddar Cheese

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