Butternut and Acorn Squash Soup
Description
Butternut and acorn squash make for a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Ingredients
•
1 butternut squash, halved and seeded
•
1 acorn squash, halved and seeded
•
3 tablespoons butter
•
1/4 cup chopped sweet onion
•
1 quart chicken broth
•
1/3 cup packed brown sugar
•
1 (8 ounce) package cream cheese, softened
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1/2 teaspoon ground black pepper
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1/2 teaspoon ground cinnamon to taste
•
fresh parsley, for garnish
Directions
1
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
Melt the butter in a skillet over medium heat, and saute the onion until tender.
3
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
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.