Cut each acorn squash in half and scoop out the
seeds. Place in 9 x 13-inch baking pan. Drizzle honey over the halves
and place a teaspoon of butter in each one. Pour apple cider and vegetable
stock around squash. Cover and bake for about 1 d hours or until tender.
When cool, scoop out the flesh into a blender. Add cooking broth and
puree until smooth. (This step may have to be done in batches.) Adjust
consistency of the soup by adding stock or cider. Season with salt
and pepper.
Ladle into bowls and top with creme fraiche and cinnamon.
Serves 4.
Note: To serve as squash bowls, cut the blossom end off 4 additional
acorn squash and scoop out seeds. Coat a large baking pan with cooking
spray. Place squash, cut side down, in baking pan and bake, uncovered,
in the oven with the halved squash but remove after 30 to 45 minutes,
or until squash is just tender.
Place the nearly whole squash in shallow bowls or plates and fill
with soup.
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