Ingredients
- 2 acorn squash\cooked, cut in half lengthwise and seeds removed
- 4 cups vegetable stock
- ¼ teaspoon ground nutmeg
- 1-¼ cups evaporated skim milk
- ½ cup cool herb croutons
Directions
Scrape all pulp from squash and discard shell. Combine 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. |