Whole Acorn Squash Cream Soup

4 medium acorn squash
¼ cup cream cheese
1 cup heavy whipping cream
1 cup chicken broth
½ tsp salt
1 tsp ground cinnamon

Preheat oven to 350. Cut off about 1” stem ends of squash to real seeds. Scoop out and discard seeds and membranes. Arrange squash in a 13” x 9 “baking dish.

Place 1 Tbsp. cream cheese in each squash cavity. Pour ¼ cup each heavy cream and chicken broth over cream cheese in each squash, and sprinkle each cavity with 1/8 tsp salt and ¼ tsp. cinnamon. Add water to baking dish to a depth of ½”.

Bake squash, uncovered, at 350 for 1 hour and 45 minutes or until squash are very tender.

To serve, carefully set each squash in a shallow soup bowl.
Yield: 4 servings

Courtesy of Christmas with Southern Living Cookbook 2009