Butternut And Acorn Squash Soup - cooking recipe

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
    1/2 teaspoon ground black pepper
    ground cinnamon to taste (optional)
    fresh parsley, for garnish
Preparation
    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.
    Melt the butter in a skillet over medium heat, and saute the onion until tender.
    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.
    Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

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