Acorn Squash Soup

Directions

1. • 1 red onion, diced
   • 2 celery stalks, diced
   • 2 large carrots, shredded
   • 1 Tablespoon butter
   • 1 acorn squash
   • 2 cans Swanson's chicken broth
   • 3/4 teaspoon (well-rounded) ground nutmeg
   • pinch of salt
   • 1/4 teaspoon white pepper
   • 1 cup heavy whipping cream or fat-free half and half

   Saute onion, celery and carrots in butter in a medium to large pot.  Meanwhile, wash and cut acorn squash in half.  Put squash in microwave safe dish upside down (skin side out) and add some water (maybe 2 Tablespoons).  Cover in plastic wrap and microwave on high for 8 minutes.  Carefully remove squash from microwave and flip over.  Scoop out soft squash flesh with spoon and plop that into the sauted vegetables.  Throw away or compost the stringy-skin of the squash.  Add chicken stock, nutmeg, salt and pepper.  Simmer on stove for about 30 minutes.  Puree the squash mix in a blender.  Return smooth soup to pan and add whipping cream.  Heat soup to taste and serve.