Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3 cans (approx. 15 oz. each) low sodium chicken stock
• 3 Idaho® baking potatoes, peeled and quartered
• 4 large acorn squash
• 1 large onion, peeled and quartered
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• 1 cup milk

Directions:

1. Melt the butter in a large soup pot and whisk in the flour. On medium low heat, slowly whisk in the chicken stock until all the lumps are gone.

2. If you're using the squash as a bowl, Slice the top quarter of the top off and level out the bottom, being careful not to cut a hole. Scoop out the seeds and, using a sharp serrated knife, cut out most of the flesh, leaving enough along the sides to make the squash stable.

3. Add the flesh of the squash along with the potatoes and onion to the pot. Season with salt, pepper, cumin and thyme. Bring to a boil, cover, reduce the heat to low, cover and simmer for 30 minutes.

4. Puree the cooked soup using a stick (immersion) blender or traditional blender. Stir in the milk and serve in the hollowed out squash bowls.