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Butternut and Acorn Squash Soup
Source: Allrecipes.com (Entered by Closed Account)
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
1 acorn squash, halved and seeded
1 butternut squash, halved and seeded
3 tbs butter
1/4 cup chopped sweet onion
1 qt chicken broth
1/3 cup packed brown sugar
1 8 oz pkg cream cheese, softened
1/2 tsp ground black pepper
ground cinnamon to taste, (optional)
fresh parsley for garnish
Step by Step Instructions
- Preheat oven to 350 degrees. Place the squash halves cut side down on a baking dish. Bake 45 minutes, or until tender. Remove from the heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium high heat, and sauté 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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