Food on Friday - Acorn Squash Soup

Acorn Squash Soup

from the farmers market/allrecipes.com

Ingredients:


1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
2 Tbsp butter, unsalted
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 oz.) package light cream cheese
1/2 tsp ground black pepper
ground cinnamon to taste (optional)

Directions:


Preheat oven to 350 degrees F

Place the squash halves cut side down in a baking dish.  Bake at 45 minutes, or until tender.  Remove from heat and cool slightly.  Scoop the pulp from the skins.  Discard skins.  Melt butter in 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 bathes.  Transfer the soup into a pot over medium heat and cook stirring occasionally until  heated through.  Serve warm.