Butternut and Acorn Soup

Posted by: kiwismomin
13
Oct

Okay! so this was a complete success!  And so easy to make :) I made a few changes to the original recipe, (my version below) replacing sugar for apples and I cut the cream cheese in half, (next time I would try light cream cheese instead of the high octane stuff) making this quite a healthy soup. It’s just the thing to get you all warm and cozy on these cool fall evenings.

 
 
recipe image

Butternut and Acorn Squash Soup

 
“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.”
Ingredients:
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
2 apples peeled, seeded and sliced
4oz (half a brick)  cream cheese,softened
1/2 teaspoon ground black pepper
ground cinnamon to taste (optional)
ground nutmeg to taste (optional)
Directions:
1. 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.
2. Melt the butter in a skillet over medium heat, and saute the onion and apples until tender.
3. Combine all ingrediets in a pot and blend with a hand blender, you can also do this in batches in food processor or stand blender.
4. Warm soup over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm