Simple Acorn Squash Soup recipe

Ingredients:

2 acorn squashes, cut in half lengthwise with seeds removed.
4 cups of vegetable stock.
¼ teaspoon of ground nutmeg.
1 ¼ cups of evaporated skimmed milk.
Salt and pepper, to taste.
½ cup of croutons.

Preparation Instructions:

Scrape the pulp from squashes and discard shells.

In a heavy saucepan over medium high heat, combine the squashes with the vegetable stock.

Bring to a boil.

Reduce heat to medium low and simmer for 30 minutes or until the mixture has reduced to 3 cups.

Remove from heat.

Transfer the squash mixture into a blender or food processor.

Add the nutmeg and milk.

Season with salt and pepper to taste and purée.

Serve with croutons.

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