Colonial Acorn Squash Soup |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this from a social studies teacher in 5th grade, oh so long ago... So yummy. Ingredients:
2 large acorn squash |
1 1/2 cups boiling water |
4 1/2 cups milk |
3 tablespoons butter |
salt and pepper, to taste |
Directions:
1. Peel the squash, cut in half, remove the seeds and cut into small pieces.
2. Cook the squash in boiling water until it is soft.
3. Scald the milk.
4. Mask the squash and then stir in the scalded milk.
5. Heat, do not let mixture boil.
6. Stir in the butter, salt, and pepper.
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