Show Subscription Form




Cheese Soup in Squash Bowls Recipe

Publisher Photo
This unique recipe combines two dishes in one-cheese soup and baked squash. It's so hearty you could almost serve it as a meatless meal!
TOTAL TIME: Prep: 35 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 30 min.
MAKES: 8 servings

Ingredients

  • 4 small acorn squash (about 12 ounces each) , halved and seeded
  • 1 tablespoon butter, melted
  • 2 medium tart apples, peeled and chopped
  • 2/3 cup chopped carrot
  • 1/2 cup chopped onion
  • 2 tablespoons vegetable oil
  • 3 cups chicken broth
  • 1 tablespoon brown sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon white pepper
  • 1 cup cubed process cheese (Velveeta)
  • 1/4 cup heavy whipping cream
  • Sour cream and minced chives

Nutritional Facts

1 serving (1 each) equals 170 calories, 12 g fat (5 g saturated fat), 23 mg cholesterol, 572 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. Place squash cut side up in two 13-in. x 9-in. baking dishes. Brush insides of squash with butter. Add 1/2-in. of hot water to each dish. Cover and bake at 400° for 35-40 minutes or until squash is tender.
  2. Meanwhile, in a large saucepan, cook the apples, carrot and onion in oil until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the brown sugar, mustard, allspice, ginger and pepper. Cool slightly.
  3. Process in small batches in a blender until smooth. Return to the pan. Add cheese and cream; cook and stir until smooth and blended. Place squash halves on serving plates; fill with soup. Garnish with sour cream and chives. Yield: 8 servings.
Originally published as Cheese Soup in Squash Bowls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p126

Nutritional Facts

1 serving (1 each) equals 170 calories, 12 g fat (5 g saturated fat), 23 mg cholesterol, 572 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Cheese Soup in Squash Bowls

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 1, 2012

The ingredient combination was a little too weird for me. A differant taste sensation. I would recomment cooking the squash and scooping it out to add the blendar so everything in the acorn squash is smooth, rather than chunks of squash in each bite.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT