HOLIDAYS
HOLIDAYS
A delicious introduction to dinner.
Ingredients
- 1 Whole butternut squash, halved and seeded
- 1 Whole acorn squash, halved and seeded
- 3 Tbsp butter
- 1/4 Cup chopped sweet onion
- 1 Quart chicken broth
- 1/3 Cup packed brown sugar
- 1 8 oz package cream cheese, softened
- 1/2 Teaspoon ground black pepper
- 1 ground cinnamon, to taste (optional)
- 1 fresh parsley for garnish
Steps
- 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.
- 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
Preparation Time: 20 Minutes
Serves: 8
How to Serve: Hot
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