Butternut and Acorn Squash Soup

Butternut and Acorn Squash Soup

Recipe by Anonymous from allrecipes.com

Side Dish,Lunch,Soup 1 Hr. 20 Mins.

Ingredients

8

8 servings

  • 1 butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 3 tablespoons butter
  • 0.25 cup chopped sweet onion
  • 1 quart chicken broth
  • 0.33333334326744 cup packed brown sugar
  • 1 (8 ounce) package cream cheese, softened
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground cinnamon to taste
  • fresh parsley, for garnish

Instructions

  • 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.

Nutritional Facts

Per 8 servings

  • Calories: 266
  • Carbohydrate: 34g
  • Fat: 15g
  • Fiber: 5g
  • Protein: 5g
  • Sugar: 11g

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