Butternut & Acorn Squash Soup

This recipe comes from http://www.allrecipes.com/.  The original recipe is slightly different.  I followed some of the suggestions that were posted on http://www.allrecipes.com/.  I  reduced the amount of butter, cream cheese and brown sugar.  I will repost the original suggestion that this soup would go great with crusty bread and a dollop of sour cream on top.  I served it along with a salad.  It is quite easy to make and yummy!

Butternut and Acorn Squash Soup
1 hr. 20 mins.
Servings:  8

Ingredients:

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
2 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth (or vegetable broth)
1/4 cup packed brown sugar
1/2 (4 ounces) package neufchatel cheese, softened (or cream cheese)
1/4 teaspoon ground black pepper
1/4 teaspoon cinnamon (or to taste) (optional)
fresh parsley, for garnish

Directions:

• Preheat oven to 350 degrees F (175 degrees C).  Place the squash halves cut side down on a baking tray with sides.  Bake for 45 minutes or until tender.  Remove from heat, and cool slightly.  Scoop the pulp from the skins.  Discard the 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. 

Enjoy!