Butternut and Acorn Squash Soup

Prep Time: 20 minutes

Ready In: 1 hour 20 minutes

Cook Time: 1 hour

Servings: 8


1 butternut squash, halved and seeded

1/3 cup packed brown sugar

1 acorn squash, halved and seeded

1 (8 ounce) package cream cheese, softened

3 tablespoons butter

1/2 teaspoon ground black pepper

1/4 cup chopped sweet onion

ground cinnamon to taste (optional)

1 quart chicken broth

fresh parsley, for garnish


  1. Preheat oven to 350 degrees F. 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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