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Butternut and Acorn Squash Soup Recipe

Recipe by: LEAH977

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Preheat 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.
  • 2Melt the butter in a skillet over medium heat, and saute the onion until tender.
  • 3In 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.
  • 4Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Ingredients
  • 8 servings
  • 266 cals
  • 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
  • 1/2 teaspoon ground black pepper
  • ground cinnamon to taste (optional)
  • fresh parsley, for garnish
Nutrition

Amount per serving ( 5 total)

  • Calories:
    266
    13%
  • Fat:
    14.5
    22%
  • Carbs:
    33.8
    11%
  • Protein:
    5.1
    10%
  • Cholesterol:
    42
    14%

Based on a 2,000 calorie diet

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