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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.