• Cooking Time:
  • Servings:
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  • 1 butternut squash, halved and seeded
  • 1 acorn squash, halved and seeded
  • 3 tablespoons butter
  • 1/4 cup chopped sweet onion (I omitted)
  • 1 quart chicken broth
  • 1/3 cup packed brown sugar
  • 1 (8 ounce) package cream cheese, softened (I omitted the cream cheese and used a bit of milk and a splash of cream instead)
  • 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.


Categories: Bisque/Cream  Soup  Vegetable  Vegetarian 

Author Credit: Allrecipes.com

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