Sorry people for being so long without posting a recipe for you but moving and doing a renovation at the same time is not the way to go.
This soup is really a showcase for your talents, so give it a go.
- 4 large acorn squash with stems and flat bottoms
- 4 cups chicken broth
- 1 1/4 cups whipping cream
- salt, pepper and nutmeg to taste
- 1/4 lb. Gruyere cheese
Cut around the stems so you carve out a lid. Scrape out the seeds and discard, making sure the stringy pieces and pulp are scraped out, but leaving a 1/2 thick shell. Discard the stringy pieces.
In a medium size pot, combine the pulp and broth, bringing to a boil. Reduce the heat and simmer briskly until the liquid is reduced to about 2 cups. This will take about 30 minutes. Transfer to a blender and puree until very smooth. Add the cream and seasonings.
Put the rack in your oven to the lowest position and preheat oven to 400 degrees. Divide half the cheese among the 4 squashes and ladle soup over the cheese. Top each one with the remaining cheese. Cover with the lids.
Arrange in a shallow roasting pan and bake until the squash is dark in colour and tender (40-45 minutes). Place the individual squash into soup bowls and serve. Just make sure you have a side plate to remove the lid on.
Triangles of cheese toast will also enhance the flavours, so place some on a plate and let everyone help themselves. Oh and perhaps glass of a crisp white wine will also work. Count me in!