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.
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
- 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.