Acorn Squash Soup

Prep: 15 min, Cook: 30 min.
2 acorn squash, cut in half lengthwise and seeds removed
4 cups vegetable stock
1/4 tsp. ground nutmeg
1-1/4 cups half and half
1/2 cup cool herb croutons
Scrape all pulp from squash and discard shell.
Combine with stock in a heavy saucepan over medium-high heat.
Bring to a boil.
Reduce heat to medium low and simmer 30 minutes, or until mixture is reduced to about 3 cups.
Remove from heat.
Transfer squash mixture to a blender or food processor.
Add remaining ingredients, except croutons.
Season with salt and pepper to taste and puree.
Return to saucepan over medium-low heat until warmed through.
Do not boil.
Serve with croutons.