Butternut and Acorn Squash Soup recipe
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Ingredients
- 1 butternut squash, halved and seeded 1 acorn squash, halved and seeded 3 tablespoons butter ¼ cup chopped sweet onion 1 quart chicken broth ⅓ cup packed brown sugar 1 (8 ounce) package cream cheese, softened ½ teaspoon ground black pepper ½ teaspoon ground cinnamon to taste fresh parsley, for garnish
Nutrition Info
- 266.4 caloriescarbohydrate: 33.8 gcholesterol: 42.2 mgfat: 14.5 gfiber: 5.2 gprotein: 5.1 gsaturatedFat: 9 gservingSize: -sodium: 139.3 mgsugar: 11.1 gtransFat: : -unsaturatedFat: : -
Directions Butternut and Acorn Squash Soup
Directions
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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.
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.