2 large acorn squash
 2 T. butter
 1 small onion, chopped
 1 (14.5 oz.) can chicken broth
 1/4 t. nutmeg
 1/8 t. cayenne pepper
 1/4 t. salt
 4 (3-inch) pieces Italian or sourdough bread, toasted
 4 slices Swiss cheese
 
 Place whole squash on paper towel in microwave. Cook on high 5 minutes (piercing not necessary). Turn each over; continue microwaving 4 minutes until squash are barely tender when pierced with knife. Let stand 5 minutes.
 
 Meanwhile, melt butter in large saucepan over medium heat and saute onion. Cut squash in half; scoop out seedy portion; keep shells intact but carefully scoop out flesh. Add pulp to onion and cook a bit. Add broth, nutmeg, cayenne, salt. Bring to boil. Reduce heat, simmer uncovered 10 minutes. Puree in blender or processor. Reheat soup. Arrange squash shells in ovenproof bowls; place on baking sheet. Fill squash with hot soup and top with toast, cheese. Broil 5 inches from heat 3 minutes.

Makes 4