Acorn Squash Soup

Ingredients

• 3 acorn squash, medium-sized
• salt and pepper, to taste
• 12 tablespoons butter
• 1 onion, diced
• 2 celery ribs, cut into 6 pieces
• 1 1/2 cups cheddar cheese, grated
• 2 cups half-and-half cream

Directions

1. 1

   Prepare squash by leveling each end, cut each one in half, scoop out seeds and membranes from the centers.

2. 2

   Place squash "bowls" on a foil lined baking sheet.

3. 3

   Sprinkle the inside of each squash "bowl" with salt and pepper and 1 tablespoon of butter.

4. 4

   Into each "bowl" place 1/6th of the onion, 1 piece of celery, a portion of the cheese (reserve 1/2 cup of the cheese for the final broiling) and a portion of the half and half.

5. 5

   Top each squash "bowl" with a tablespoon of butter.

6. 6

   Cover loosely with foil.

7. 7

   Place in a 350 degree oven and bake for 1 1/2 hours, or until tender when pierced with a fork.

8. 8

   Remove foil and finish cooking by topping each bowl with the remaining cheedar cheese.

9. 9

   Turn oven to broil. Broil squash "bowls" until cheese has melted and they are browned on top - usually takes about 1 minute to broil.