Butternut And Acorn Squash Soup

Ingredients

• Servings: 8
• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1/4 cup chopped sweet onion
• 1 quart chicken broth
• 1/3 cup packed brown sugar
• 1 (8 ounce) package cream cheese, softened
• 1/2 teaspoon ground black pepper
• ground cinnamon to taste (optional)
• fresh parsley, for garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.
• melt the butter in a skillet over medium heat, and saute the onion until tender.
• 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.
• transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. garnish with parsley, and serve warm.