Baked Squash Soup With Cheddar Cheese

• 1 12 lbs butternut squash or 1 12 lbs acorn squash
• 14 teaspoon salt
• 14 teaspoon black pepper
• 1 teaspoon vegetable oil
• 4 shallots, finely chopped
• 14 cup dry white wine or 14 cup water
• 14 cup chicken stock
• 1 cup skim milk or 1 cup low-fat milk
• 4 slices French bread or 4 slices Italian bread, cut 1 in thick
• 4 ounces low-fat cheddar cheese or 4 ounces gruyere cheese, shredded
• 2 tablespoons chives or 2 tablespoons parsley, snipped

1. Preheat the oven to 400.
2. Halve the squash lengthwise and sprinkle with 1/8 tsp of the salt and pepper.
3. Place on a baking sheet, cover loosely with aluminum foil, and bake for 50-60 minutes or until tender.
4. Scoop the squash from the shells and transfer the pulp to a food processor or blender.
5. Set aside; discard the shells.
6. In a small saucepan, heat the oil over moderate heat.
7. Add the shallots and saute, stirring, for 3 minutes or until softened.
8. Add the wine and cook, uncovered, for 2 minutes or until reduced to 2 tablespoons.
9. Stir in the stock, milk, and remaining 1/8 tsp each of salt and pepper.
10. Add the mixture to the food processor with the squash; whirl until pureed, working in batches if necessary.
11. Divide half of the soup among four 1 1/2 cup ovenproof bowls or baking dishes.
12. Place a slice of bread on top of each portion, then sprinkle each with 2 tablespoons of the cheese.
13. Top with the remaining soup and sprinkle with the remaining cheese.
14. Set the bowls on a baking sheet and bake the soup for 25 minutes or until bubbling.
15. If you like, run the soup briefly under a preheated broiler to brown the cheese, then sprinkle with chives if desired.
16. Makes 4 1 1/2 cup servings.

butternut, salt, black pepper, vegetable oil, shallots, white wine, chicken, milk, bread, lowfat, chives

Taken from www.food.com/recipe/baked-squash-soup-with-cheddar-cheese-228476 (may not work)