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Ingredients

1 butternut squash, halved and seeded 1 acorn squash, halved and seeded 3 tablespoons butter ¼ cup chopped sweet onion 1 quart chicken broth ⅓ cup packed brown sugar 1 (8 ounce) package cream cheese, softened ½ teaspoon ground black pepper ½ teaspoon ground cinnamon to taste fresh parsley, for garnish

Nutrition Info

266.4 calories carbohydrate: 33.8 g cholesterol: 42.2 mg fat: 14.5 g fiber: 5.2 g protein: 5.1 g saturatedFat: 9 g servingSize: - sodium: 139.3 mg sugar: 11.1 g transFat: : - unsaturatedFat: : -

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.

8 servings

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.