Name: Butternut and Acorn Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butternut squash, halved and seeded - 1; Acorn squash, halved and seeded - 1; Butter - 3 tablespoons; Chopped sweet onion - ¼ cup; Chicken broth - 1 quart; Packed brown sugar - ⅓ cup; Cream cheese, softened - 1 (8 ounce) package; Ground black pepper - ½ teaspoon; Ground cinnamon to taste - ½ teaspoon; Fresh parsley, for garnish - ½ teaspoon

Ingredients for - Butternut and Acorn Squash Soup

1. Butternut squash, halved and seeded 1

2. Acorn squash, halved and seeded 1

3. Butter 3 tablespoons

4. Chopped sweet onion ¼ cup

5. Chicken broth 1 quart

6. Packed brown sugar ⅓ cup

7. Cream cheese, softened 1 (8 ounce) package

8. Ground black pepper ½ teaspoon

9. Ground cinnamon to taste ½ teaspoon

10. Fresh parsley, for garnish ½ teaspoon

How to cook deliciously - Butternut and Acorn Squash Soup

1 . Stage

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.

2 . Stage

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

3 . Stage

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.

4 . Stage

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