Butternut and Acorn Squash Soup
Rich and sweet, simple soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 3 tablespoons butter
- 1 quart chicken broth
- black pepper to taste
- 1/3 cup brown sugar packed
- 1/4 cup onion chopped
- 1 medium butternut squash halved and seeded
- 1 acorn squash halved and seeded
- 1 8 ounce cream cheese
- Carbohydrate 66.8511393984701 g
- Cholesterol 544.51867096953 mg
- Fat 115.942270291497 g
- Fiber 3.8810875 g
- Protein 133.275616179711 g
- Saturated Fat 40.7805923217524 g
- Serving Size 1 1 Serving (1096g)
- Sodium 739.992716004816 mg
- Sugar 62.9700518984701 g
- Trans Fat 9.19525874478347 g
- Calories 1855 calories
Roast squash in oven at 350 for 45 mins or until tender Scoop pulp, discard skins Melt butter and saute onion in soup pot Blend in squash, broth, brown sugar and cream cheese with emulsifying hand blender Cook until heated through, add black pepper to taste Garnish with parsley if desired and a dollop of sour cream
