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butternut & acorn squash soup

(1 rating)
snakpackmomma avatar
Recipe by
Diane Schmidt
@snakpackmomma
Comstock Park, MI

Squash soup. My first instinct is to shudder in horror since I don't like squash. BUT this really is a delicious soup and very good for you. Plus, it came from Tom Visser so it has to be good!

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For butternut & acorn squash soup

  • 1
    butternut squash, halved and seeded
  • 1
    acorn squash, halved and seeded
  • 3 Tbsp
    butter
  • 1/4 c
    chopped sweet onion
  • 1 qt
    chicken broth
  • 1/3 c
    packed brown sugar
  • 8 oz
    cream cheese, softened
  • 1/2 tsp
    ground black pepper
  • ground cinnamon to taste (optional)
  • fresh parsely to garnish

How To Make butternut & acorn squash soup

  • 1
    Preheat oven to 350*. Place the squash halves cut side down in a baking dish. Bake for 45 minutes or until tender. Remove from heat. and cool slightly. Scoop the pulp from the skins and discard the skins.
  • 2
    Melt the butter in a skillet over medium heat. Saute the onion until tender.
  • 3
    In a blender or food processor, blend the squash pulp, onion, broth, cream cheese, pepper, and cinnamon until smooth. This can be done in smaller batches if necessary.
  • 4
    Transfer the soup to a pot and cook over medium heat, stirring occasionally until heated through. Garnish with parsley and serve warm. Note: it is also good served cold with sour cream as a garnish.
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