Butternut & Acorn Squash Soup
By
Diane Schmidt
@snakpackmomma
1
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!
Ingredients
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1butternut squash, halved and seeded
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1acorn squash, halved and seeded
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3 Tbspbutter
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1/4 cchopped sweet onion
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1 qtchicken broth
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1/3 cpacked brown sugar
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8 ozcream cheese, softened
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1/2 tspground black pepper
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·ground cinnamon to taste (optional)
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·fresh parsely to garnish
How to Make Butternut & Acorn Squash Soup
- 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.
- Melt the butter in a skillet over medium heat. Saute the onion until tender.
- 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.
- 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.
