Acorn Squash Soup
- Number of Servings: 6
Ingredients
1 acorn squash, halved and seeded 3 tablespoons butter 1/4 cup chopped sweet onion 1 quart chicken broth 1/3 cup packed brown sugar 1 (8 ounce) package cream cheese, softened 1/2 teaspoon ground black pepper ground cinnamon to taste (optional) fresh parsley, for garnish
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.
Melt the butter in a 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 batches.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Serving Size: Makes large batch
Number of Servings: 6
Recipe submitted by SparkPeople user NEWYEARS12.
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.
Melt the butter in a 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 batches.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Serving Size: Makes large batch
Number of Servings: 6
Recipe submitted by SparkPeople user NEWYEARS12.
Nutritional Info Amount Per Serving
- Calories: 280.5
- Total Fat: 15.6 g
- Cholesterol: 52.2 mg
- Sodium: 778.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.3 g
- Protein: 3.3 g
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