Butternut and Acorn Squash Soup

Name: Butternut and Acorn Squash Soup
Total time: 80
Yield: 8
Ingredients: 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

Recipe by Anonymous from allrecipes.com

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

Ingredients

8 servings

•

1 butternut squash, halved and seeded
•

1 acorn squash, halved and seeded
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3 tablespoons butter
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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
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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.