Super Foods: Butternut and Acorn Squash Soup | Submitted By: LEAH977

1 butternut squash, halved and seeded1 acorn squash, halved and seeded3 tablespoons butter1/4 cup chopped sweet onion1 quart chicken broth1/3 cup packed brown sugar1 (8 ounce) package cream cheese, softened1/2 teaspoon ground black pepperground cinnamon to taste (optional)fresh parsley, for garnishPreheat 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. Amount Per Serving  Calories: 281 | Total Fat: 15.5g | Cholesterol: 42mg Powered by ESHA Nutrient Database

Butternut and Acorn Squash Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 281

Total Fat: 15.5gCholesterol: 42mgSodium: 650mgTotal Carbs: 34.2g    Dietary Fiber: 7.4gProtein: 6.1g VIEW DETAILED NUTRITION
About: Nutrition Info

 view all reviews »

View the original article here