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 1/3 cup packed brown sugar 1 (8 ounce) package cream cheese, softened 1/2 teaspoon ground black pepper ground cinnamon to taste (optional) fresh parsley, for garnish
Directions 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 sauté 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. Enjoy with crusty bread on the side.