Colonial Acorn Squash Soup

• 2 large acorn squash
• 1 12 cups boiling water
• 4 12 cups milk
• 3 tablespoons butter
• salt and pepper, to taste

1. Peel the squash, cut in half, remove the seeds and cut into small pieces.
2. Cook the squash in boiling water until it is soft.
3. Scald the milk.
4. Mask the squash and then stir in the scalded milk.
5. Heat, do not let mixture boil.
6. Stir in the butter, salt, and pepper.

acorn squash, boiling water, milk, butter, salt

Taken from www.food.com/recipe/colonial-acorn-squash-soup-264572 (may not work)