Baked Squash Soup With Cheddar Cheese

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Nutrition per serving    (USDA % daily values)
CAL
531
FAT
41%
CHOL
16%
SOD
62%

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Ingredients for 4 servings

1 1/2 lbs butternut squash or acorn squash

4 shallots , finely chopped

4 slices French bread or Italian bread, cut 1 in thick

4 ounces low-fat cheddar cheese or gruyere cheese , shredded

1/4 teaspoon salt

2 tablespoons chives or parsley , snipped

1 teaspoon vegetable oil

1/4 teaspoon black pepper

1/4 cup dry white wine or water

1 cup skim milk or low-fat milk

1/4 cup chicken stock

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