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    Acorn Squash Soup with Chicken Stock and

    Source of Recipe


    List of Ingredients

    2 acorn squash, cut in half lengthwise, pulp removed, seeds and shell discarded
    4 cups chicken stock
    1/4 tsp. ground nutmeg
    1-1/4 cups light cream
    1/2 cup cool herb croutons


    Prep: 15 min, Cook: 30 min.

    Combine squash with stock in a heavy saucepan over medium high heat. Bring to a boil. Reduce heat to medium low and simmer 30 minutes or until mixture is reduced to about 3 cups. Remove from heat. Transfer squash mixture to a blender or food processor. Add remaining ingredients, except croutons. Season with salt and pepper to taste and purée. Serve with croutons




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