VickyShoup Posted October 27, 2005 Report Share Posted October 27, 2005 It's not fall until we eat this soup. 1 acorn squash, halved and seeded 1 butternut squash, halved and seeded 3 tablespoons butter 1/4 cup sweet onion, chopped fine 1/3 cup brown sugar (or 1/3 cup Splenda) 1 (8 ounce) package cream cheese, softened 1/2 teaspoon ground black pepper 1/4 teaspoon ground cinnamon 4 cups water 4 teaspoons McKay's chicken broth seasoning (can use 4 boullion cubes if you have to) 2 tablespoons cornstarch Bake squash flesh side down, in a covered dish with 1/2 cup water. Bake for 45 minutes at 350 degrees. Can bake it in microwave too. Remove from oven, and cool slightly. Scoop the pulp from the skin. Discard the skins. Melt the butter in a skillet over medium heat, and saute the onions until tender. In a blender, add all the ingredients. Blend until smooth. Transfer the soup to a pot over medium heat, and cook, stirring constantly, until heated through. Do not boil! Garnish with a dollup of sour cream, and sprinkle with dry parsley or cinnamon sugar mixture. Homemade bread makes it taste even better. Link to comment Share on other sites More sharing options...
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