Baked Squash Soup With Cheddar Cheese

This is one low-fat soup worth digging into!!

Preheat the oven to 400.

Halve the squash lengthwise and sprinkle with 1 / 8 tsp of the salt and pepper.

Place on a baking sheet , cover loosely with aluminum foil , and bake for 50-60 minutes or until tender.

Scoop the squash from the shells and transfer the pulp to a food processor or blender.

Set aside.

Discard the shells.

In a small saucepan , heat the oil over moderate heat.

Add the shallots and saut , stirring , for 3 minutes or until softened.

Add the wine and cook , uncovered , for 2 minutes or until reduced to 2 tablespoons.

Stir in the stock , milk , and remaining 1 / 8 tsp each of salt and pepper.

Add the mixture to the food processor with the squash.

Whirl until pured , working in batches if necessary.

Divide half of the soup among four 1 1 / 2 cup ovenproof bowls or baking dishes.

Place a slice of bread on top of each portion , then sprinkle each with 2 tablespoons of the cheese.

Top with the remaining soup and sprinkle with the remaining cheese.

Set the b.

butternut squash, salt, black pepper, vegetable oil, shallots, dry white wine, chicken stock, skim milk, french bread, low-fat cheddar cheese, chives