Acorn Squash Cream Soup

Wow so easy, wow so delicious! Also kind of a game changer because now who needs or wants a bread bowl?? Anyway…

I was having wonderful out-of-town friends for dinner. Another wonderful friend had given me this INcredible cookbook for my birthday, and I actually had enough forethought to plan out a menu. First course was this soup:

– Cut acorn squash in half and scoop out the seeds (they actually say to use whole squashes and just cut off the top, but that would have been way too much for a portion!)
– Into each squash half put:
— A dollop of cream cheese
— A few tablespoons of heavy cream
— Bone broth (or another stock) to fill the cavity
– Sprinkle the top with cinnamon and salt
– Put them in a baking dish with ~1/2in water in the bottom
– Bake at ~375*f for ~1+ hour until the squash is soft (they actually say 350 for 1hr45, but we had to share the oven, and since they were just halves it probably helped)

Ridiculous, ridiculous! Probably the highlight of the whole meal – so creamy and savory and sweet. Yum.

Just a note: I thought it would be a good idea to slice a little off the back ends of the halves so that they would lay flat, but this disrupts the integrity of the bowl, so don’t follow my lead on that one