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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This recipe is from an October 1986 issue of Bon Appetit magazine. It was featured in the Cooking Class section and is the recipe of Chef James W. Myhre who teaches cooking classes at The Point, a rustic retreat in the Adirondacks. The soup is served in the acorn shells and makes a beautiful presentation. Ingredients:
4 large acorn squash (about 1 1/4 to 1 3/4 lbs. each) |
4 cups chicken stock (preferably homemade) |
1 1/4 cups whipping cream |
salt & freshly ground black pepper |
ground nutmeg |
1/4 cup vegetable oil |
3 slices white bread, cut into 1/4-inch cubes (crusts trimmed) |
1/4 lb gruyere cheese, grated |
Directions:
1. Cut stem end off each squash to form flat base.
2. Cut bud end off each squash to form lid.
3. Scrape out seeds from hollowed squash and lids.
4. Scoop out pulp from squash, leaving 1/2-inch-thick shell; set lids and shells aside.
5. Combine squash pulp and stock in large saucepan and bring to boil.
6. Reduce heat and simmer briskly until liquid is reduced to 2 cups, about 30 minutes.
7. Transfer to blender or processor and puree.
8. Add cream and season to taste with salt, pepper and nutmeg.
9. Heat oil in medium skillet over medium-high heat.
10. Add bread cubes and brown well on all sides.
11. Remove croutons using slotted spoon and drain thoroughly on paper towels.
12. Positon rack in lower third of oven and preheat to 400 degrees.
13. Divide half of cheese among squash.
14. Top with half of croutons; ladle soup into each, filling almost to rim.
15. Divide remaining cheese among squash.
16. Top with remaining croutons and top with lids.
17. Arrange squash in shallow roasting or baking pan.
18. Bake until squash is dark and tender, about 1 hour.
19. Set squash in shallow bowls,stir soup and serve immediately.
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