Butternut and Acorn Squash Soup

Butternut and Acorn Squash Soup

309
LEAH977 3

"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 h 20 m servings 266 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  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 until tender.
  3. 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.
  4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
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Reviews

309
  1. 389 Ratings

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This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a ...

Very yummy, 4 stars due to my opinion of too sweet and too cream cheesy. Made it a second time and used 2/3 block cream cheese, 1/4 c. brown sugar, added some nutmeg, cayenne pepper (because I ...

I really enjoy this soup. I used less brown sugar and less cream cheese than called for -- and added chili powder and a smidgen of nutmeg. Even with the reduction of the sugar, it's still a bi...