Butternut And Acorn Squash Soup Recipe

Name: Butternut And Acorn Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 butternut squash, halved and seeded, 1 acorn squash, halved and seeded, 3 tablespoons butter, 1/4 cup chopped sweet onion, and more.

Yes, Butternut And Acorn Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut And Acorn Squash Soup

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