1 medium acorn squash
1 medium butternut squash
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1 large white onion, chopped
2 celery ribs, chopped
3 green onions, chopped
4 cups chicken or vegetable broth
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper
1 cup fat free half and half
Bacon crumbles and croutons, for garnish
Heat oven to 350 degrees.
Cut squash in half and scoop out seeds. Cut squash cut into quarters and place pieces on a cookie sheet. Bake 1 hour. Scoop the "meat" from the rind and into a stock pot.
In a large skillet, melt butter; add olive oil, onion, celery, green onion and saute until blended and soft.
Add vegetables and broth to the squash; bring all ingredients to a boil then lower to a simmer and cook 1 hour, covered. Purée with a hand held mixer or blender until smooth. Add pepper and salt to taste.
Stir in half and half and return to a slight boil to heat through. Serve bacon and croutons with soup as a garnish.
Serves eight to 10.