Butternut & Acorn Squash Soup
1butternut squash, halved and seeded
1acorn squash, halved and seeded
1/4 cchopped sweet onion
1 qtchicken broth
1/3 cpacked brown sugar
8 ozcream cheese, softened
1/2 tspground black pepper
·ground cinnamon to taste (optional)
·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.