Butternut and Acorn 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
• Ground cinnamon to taste (optional)
• Fresh parsley, for garnish

Directions

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.