Acorn Squash Soup with Swiss Crostini

Acorn Squash Soup with Swiss Crostini

There’s nothing I love more during the cool fall months than cozying up to a bowl of hot, homemade soup. And this recipe from Sargento for a deliciously thick, spicy acorn squash soup topped with a crusty slice of toasted baguette and Swiss cheese is one of my early favorites for the soup-making season.


The texture of the soup is velvety and rich, but without heavy cream. Two tablespoons of butter is as sinful as this soup gets, and the rest is nutritious, wholesome, and absolutely scrumptious! Just microwave a whole acorn squash for 7 minutes, scoop out a bit of the soft center, and get making the super simple soup. Pour a portion back into the empty squash shell, top with a toasted baguette, and layer on a slice of Sargento Deli Style Sliced Baby Swiss cheese, which is the perfect size and creamy consistency for this mouthwatering soup. Broil the whole thing to create a nice, melty top and sprinkle with a bit of cayenne for presentation and a palate-pleasing flavor!

I know you’ll love this delicious meal idea just as much as I did, especially if you’re trying to keep warm on the snowed-in East coast. Regardless of the weather where you are, though, a warm, bubbling acorn squash soup is just what you need to enjoy a bit of the brisk fall season in a bowl!

Acorn Squash Soup with Swiss Crostini
Serves 4


Ingredients
1 large (1-1/2 to 1-3/4 lb.) acorn squash
2 Tbsp. butter or margarine
1/2 small onion, chopped
10 oz. chicken broth
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper (optional)
1/4 tsp. salt (optional)
4 small slices Italian or sourdough bread (3 inches in diameter), toasted
4 slices Sargento® Deli Style Sliced Baby Swiss or Jarlsberg Cheese

Directions
Place whole squash on paper towel in microwave oven; cook on HIGH 4 minutes. Carefully turn over with pot holders; continue cooking 3 minutes more or until squash is barely tender when pierced with a knife. Let stand 5 minutes.

Melt butter in large saucepan over medium heat. Add onion; cook 5 minutes or until onion is soft, stirring occasionally. Cut squash in half; scoop out and discard seeds and membrane. Keeping squash shell intact, scoop out flesh, leaving 1/4-inch thick shell. Add squash pulp to onion mixture; cook 1 minute. Add chicken broth, nutmeg and, if desired, cayenne pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until squash is very tender, stirring occasionally.

Transfer squash mixture to food processor and process until smooth, or whiz with an immersion blender until soupy; add more chicken broth to thin, if needed. Reheat soup on low heat until very hot, just a few minutes. Arrange squash shells, cut sides up, in ovenproof bowls; place bowls on baking sheet; fill with hot soup. Top with toast and cheese. Place under preheated broiler 5 inches from heat; broil 3 minutes or until cheese is melted and golden brown.