Butternut and Acorn Squash Soup

Perfect for a cold fall afternoon, this soup is full of flavor.

Ingredients

  • 1 butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 3 Tbsp butter
  • 1/4 cup sweet onion, chopped
  • 1 quart chicken broth
  • 1/3 cup packed brown sugar
  • 1 (8 oz) package cream cheese, softened
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon, to taste
  • Fresh parsley, for garnish

Directions

  1. Preheat oven to 350°. Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat and cool slightly. Scoop pulp from the skins and discard skins.
  2. Melt butter in a skillet over medium heat and saute onion until tender.
  3. In a blender or food processor, blend 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.