Butternut and Acorn Squash Soup

Butternut and acorn squash make for a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 266 Calories

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons butter
• 1 quart chicken broth
• 1 acorn squash, halved and seeded
• 1 butternut squash, halved and seeded
• fresh parsley, for garnish
• 0.5 teaspoon ground black pepper
• 0.33333334326744 cup packed brown sugar
• 0.25 cup chopped sweet onion
• 0.5 teaspoon ground cinnamon to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.

Step 2

Melt the butter in a skillet over medium heat, and saute the onion until tender.

Step 3

In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.

Step 4

Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.