Cheese Soup In Squash Bowls

• 4 small acorn squash (about 12 ounces each) , halved and seeded
• 1 tablespoon butter, melted
• 2 medium tart apples, peeled and chopped
• 2/3 cup chopped carrot
• 1/2 cup chopped onion
• 2 tablespoons vegetable oil
• 3 cups chicken broth
• 1 tablespoon brown sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1 cup cubed process cheese (Velveeta)
• 1/4 cup heavy whipping cream
• Sour cream and minced chives

1. Place squash cut side up in two 13-in. x 9-in. baking dishes. Brush insides of squash with butter. Add 1/2-in. of hot water to each dish. Cover and bake at 400u0b0 for 35-40 minutes or until squash is tender.
2. Meanwhile, in a large saucepan, cook the apples, carrot and onion in oil until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the brown sugar, mustard, allspice, ginger and pepper. Cool slightly.
3. Process in small batches in a blender until smooth. Return to the pan. Add cheese and cream; cook and stir until smooth and blended. Place squash halves on serving plates; fill with soup. Garnish with sour cream and chives.

acorn, butter, tart apples, carrot, onion, vegetable oil, chicken broth, brown sugar, mustard, ground allspice, ground ginger, white pepper, process cheese, heavy whipping cream, sour cream

Taken from www.tasteofhome.com/recipes/cheese-soup-in-squash-bowls/ (may not work)