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Roasted Squash Soup

4.6
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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
8 servings
Lunch Soup U.S.
Roasted Squash Soup
Ingredients
  • 1 butternut squash, halved and seeded
  • 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
  • 1/2 teaspoon ground cinnamon to taste
  • fresh parsley, for garnish
Instructions
1
"Get your oven ready to heat up to 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric).
2
Prepare a baking dish by placing the squash halves cut side down in it. Then, bake them for 45 minutes or until they're tender enough to eat.
3
Take the squash halves out of the oven, and let them cool down a bit before you handle them.
4
Scoop out the soft pulp from the squash skins, and discard those skins.
5
Melt some butter in a skillet over medium heat, then sauté the onion until it's soft and easy to chew.
6
In a blender or food processor, blend all the ingredients together until they're smooth and creamy. You might need to do this in batches, depending on the size of your blender.
7
Transfer the soup mixture to a pot over medium heat, and cook it until it's hot all the way through.
8
Garnish your soup with some fresh parsley, and serve it warm to enjoy."