Italian Acorn Squash Soup

• 2 large acorn squash
• 1 tsp. oil
• 1 medium potato, cubed
• 1/2 tsp. minced fresh thyme or 1/4 tsp. dried thyme
• 1/4 c. milk
• 1 Tbsp. minced fresh parsley
• 1 Tbsp. butter
• 1 small onion, chopped
• 2 1/2 c. chicken stock
• 1/4 c. Parmesan cheese

1. Split squash in half and scoop out strings and seed.
2. Cut squash in quarters and steam for 30 minutes or until
3. very soft. Scoop out pulp and set aside.
4. In skillet, melt butter and add oil.
5. When hot, add onion and saute until wilted.
6. Add potatoes to skillet and stir.
7. Cook for 15 minutes.
8. Place potato mixture, stock and squash in large kettle.
9. Bring to a boil, then stir in thyme.
10. Simmer soup for 25 minutes.
11. Let cool slightly and puree in blender.
12. Return to kettle, stir in milk and heat again.
13. Serve hot with Parmesan cheese and parsley sprinkled on top.

acorn squash, oil, potato, thyme, milk, parsley, butter, onion, chicken stock, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362873 (may not work)