Baked Squash Soup With Cheddar Cheese Recipe
Would you like to try a delicious baked squash soup with cheddar cheese recipe? Serve this tasty appetizer as often as you like! Vegetable is the key ingredient in baked squash soup with cheddar cheese. I am eagerly waiting to know what you think about this baked squash soup with cheddar cheese. Send me a note!
Ingredients
2 medium-size butternut or acorn squash (1 1/2 pounds)
1/4 teaspoon each salt and black pepper, or to taste
1 teaspoon vegetable oil
4 shallots, finely chopped (1/2 cup)
1/4 cup dry white wine or water
1/4 cup Chicken Stock or low-sodium chicken broth
1 cup skim milk
4 slices (1/2 inch thick) French or Italian bread
1 cup shredded low-fat Cheddar or Gruyere cheese (4 ounces)
2 tablespoons snipped fresh chives or minced parsley (optional)
Directions
1 Preheat the oven to 400°F. Halve the squash lengthwise and sprinkle with 1/8 teaspoon each of the salt and pepper. Place on a baking sheet, cover loosely with aluminum foil, and bake for 50 to 60 minutes or until tender. Scoop the squash from the shells and transferthe 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 saute, 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 V& teaspoon each of salt and pepper. Add the mixture to the food processor with the squash; whirl until pureed, working in batches if necessary.
3 Divide half of the soup among four 1 1/2-cup ovenproof bowls or baking dishes or a 2-quart casserole. 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 the chives if desired.
2 In a small saucepan, heat the oil over moderate heat. Add the shallots and saute, 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 V& teaspoon each of salt and pepper. Add the mixture to the food processor with the squash; whirl until pureed, working in batches if necessary.
3 Divide half of the soup among four 1 1/2-cup ovenproof bowls or baking dishes or a 2-quart casserole. 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 the chives if desired.
