Ingredients:
1/2 cup croutons
1-1/4 cups light cream
2 acorn squash, cut in half lengthwise and seeds removed
1/4 tsp ground nutmeg
4 cups vegetable broth
Directions:Scrape all pulp from squash and discard the shell. Combine the pulp with the stock in a
heavy saucepan over medium high heat and bring to a boil.
Reduce heat to
medium low and simmer 30 minutes or until mixture is reduced to
about 3 cups.
Remove from the heat and transfer the 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.
