Colonial Acorn Squash Soup

1. 1

   Peel the squash, cut in half, remove the seeds and cut into small pieces.

2. 2

   Cook the squash in boiling water until it is soft.

3. 3

   Scald the milk.

4. 4

   Mask the squash and then stir in the scalded milk.

5. 5

   Heat, do not let mixture boil.

6. 6

   Stir in the butter, salt, and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.