Acorn Squash Soup
Prep Time: 12 minutes
Cooking Time: 90 minutes
Serves 6

Time-Saving Tip: Use food processor with metal blade to chop celery, carrot & onion.

1 acorn squash
1 Tbl. olive oil or butter
1/4 c. celery, chopped (1 stalk)
1/4 c. carrot, chopped (1 carrot)
2 Tbl. onion, chopped
15 oz. can (2 c.) ready-to-serve broth
1/3 c. low fat evaporated milk
1/4 tsp. salt & fresh ground pepper

1. Preheat oven to 350^o F. Cut squash in half and scrape out seeds. Place squash cut sides down on a baking pan lined with foil or parchment paper. Bake 1 hour or until soft.
2. In a medium saucepan, heat butter or oil. Add celery, carrot and onion. Cook 5 minutes, or until soft.
3. Add broth and flesh from squash to vegetables. Bring to a boil. Reduce heat, cover and simmer 20 -25 minutes.
4. Puree soup in a food processor or blender. Return to pan and add milk, salt and pepper. Serve warm.