Lillian James' Dumpling Squash Soup

Prep Time: 2 Hours
Yields: 2-4 Servings

Comment: This entry to our Stirrin' It Up for the Holidays recipe contest, caught our attention because of its interesting presentation. Lillian James's bakes this great onion soup in a sweet dumpling squash that can be eaten with the soup. Add a little red bell pepper and green onion for some holiday color.

2 large (or 4 small) dumpling squash
3 tbsps butter
3 tbsps canola or olive oil
6 medium onions, sliced (about 7 ½ cups)
1 tsp sugar
2 tbsps flour
3 (10.5-ounce) cans chicken broth
3 cans water
Parmesan cheese

Preheat oven to 350°F. In a 4-5 quart saucepot, melt butter over medium-high heat. Add oil. Once oil is hot, add onions. Cover and sauté for 20 minutes, stirring occasionally. Stir in sugar and sauté for 20 additional minutes or until golden brown. Add flour and cook for 2 minutes. Slowly add chicken broth and water. Bring to a rolling boil, reduce heat to a simmer and cook for 30 minutes. Wash squash, cut off the tops and clean the pulp and seeds from the inside*. Pour soup into squash. Place in a pan with about 1-inch of water. Bake for about 1 hour or until squash is tender when tested with a fork. Carefully remove squash from water bath. Before serving sprinkle with Parmesan cheese.

*Note: You can also bake the squash prior to filling with the soup, if you are worried about working with a hot water bath. Follow the above procedure for cutting the squash and then bake for about 20 minutes on a cookie sheet. Fill each squash with hot soup and bake for an additional 15-20 minutes or until tender.

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