Butternut & Acorn Squash Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Butternut & Acorn Squash Soup

Diane Schmidt

By
@snakpackmomma

Squash soup. My first instinct is to shudder in horror since I don't like squash. BUT this really is a delicious soup and very good for you. Plus, it came from Tom Visser so it has to be good!


Featured Pinch Tips Video

Comments:

Serves:

8

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1
butternut squash, halved and seeded
1
acorn squash, halved and seeded
3 Tbsp
butter
1/4 c
chopped sweet onion
1 qt
chicken broth
1/3 c
packed brown sugar
8 oz
cream cheese, softened
1/2 tsp
ground black pepper
ground cinnamon to taste (optional)
fresh parsely to garnish

Directions Step-By-Step

1
Preheat oven to 350*. Place the squash halves cut side down in a baking dish. Bake for 45 minutes or until tender. Remove from heat. and cool slightly. Scoop the pulp from the skins and discard the skins.
2
Melt the butter in a skillet over medium heat. Saute the onion until tender.
3
In a blender or food processor, blend the squash pulp, onion, broth, cream cheese, pepper, and cinnamon until smooth. This can be done in smaller batches if necessary.
4
Transfer the soup to a pot and cook over medium heat, stirring occasionally until heated through. Garnish with parsley and serve warm.
Note: it is also good served cold with sour cream as a garnish.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy