This is a rich and sweet yet surprisingly simple butternut and acorn squash soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Ingredients
- butternut squash, halved and: 1 piece (seeded)
- acorn squash, halved and: 1 piece (seeded)
- butter: 3 Tbsp
- sweet onion: 0.25 cup (chopped)
- quart chicken broth: 1 piece
- packed brown sugar: 0.33333 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- ground black pepper: 0.5 tsp
- ground cinnamon: 0.5 tsp (to taste)
- parsley: (for garnish, fresh)
Metric Conversion
Stages of cooking
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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.
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Melt the butter in a skillet over medium heat, and saute the onion until tender.
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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.
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Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
