Sunday, August 1, 2010

Butternut and Acorn Squash Soup


Summer is winding down and before you know it fall will be in full swing. If you are already craving the flavors of fall, try this delicious Butternut and Acorn Squash Soup. If you are feeling decadent, use the cream cheese called for in the recipe. For a thinner soup, you can use milk instead.

Butternut and Acorn Squash Soup
Makes several servings

  • 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 (I omitted the cream cheese and used a bit of milk and a splash of cream instead)
  • 1/2 teaspoon ground black pepper
  • ground cinnamon to taste (optional)
  • fresh parsley, for garnish

1. 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.

2. Melt the butter in a skillet over medium heat, and saute the onion until tender.

3. 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.

4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Recipe from Allrecipes.com


1 comment:

  1. This recipe sounds great! Do you happen to know the weight of the squash used or approximately how many cups of chopped squash would be equivalent? We have a bunch of smaller squash from the garden and I am not sure how many to use!

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