Butternut and Acorn Squash Soup
Butternut and Acorn Squash Soup might be just the soup you are searching for. This recipe serves 8. One serving contains 178 calories, 6g of protein, and 12g of fat. Head to the store and pick up acorn squash, flour, curry powder, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.
Instructions
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.