Butternut and Acorn Squash Soup So Tasty

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Butternut and Acorn Squash Soup

"This is a wealthy and sweet yet enormously simple soup that is wonderful served warm with crusty bread or cold with a dollop of bitter cream."

Ingredients :

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
three tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/three cup packed brown sugar
1 (eight ounce) package deal cream cheese, softened
1/2 teaspoon floor black pepper
floor cinnamon to taste (non-obligatory)
sparkling parsley, for garnish

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H20M

Preheat oven to 350 stages F (one hundred seventy five degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or till smooth. Remove from warmness, and cool slightly. Scoop the pulp from the skins. Discard skins.
Melt the butter in a skillet over medium warmness, and saute the onion till tender.
In a blender or food processor, mixture the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon till easy. This can be completed in several batches.
Transfer the soup to a pot over medium warmness, and cook dinner, stirring sometimes, until heated through. Garnish with parsley, and serve warm.

Notes :

Try using a Reynolds® sluggish cooker liner on your sluggish cooker for easier cleanup.

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