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Butternut and Acorn Squash Soup Recipe

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This recipe for Butternut and Acorn Squash Soup is from Smith Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 butternut squash, halved & seeded
1 acorn squash, halved & 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 tsp black pepper
ground cinnamon to taste (optional)
fresh parsley, for garnish

Directions:
Directions:
1. Preheat oven to 350º. 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 min prep, 1 hr cook time

 

 

 

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