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Butternut and Acorn Squash Soup

From Florida Suncoast Locally Grown

<p>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.</p>
Source: (Entered by Closed Account)
Serves: 8

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
  1. 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.
  2. Melt the butter in a skillet over medium high heat, and sauté 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.