ACORN FLOUR WHOLE FOODS RECIPES
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BUTTERNUT AND ACORN SQUASH SOUP RECIPE | ALLRECIPES
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
Provided by LEAH977
Categories Butternut Squash Soup
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 266.4 calories, CarbohydrateContent 33.8 g, CholesterolContent 42.2 mg, FatContent 14.5 g, FiberContent 5.2 g, ProteinContent 5.1 g, SaturatedFatContent 9 g, SodiumContent 139.3 mg, SugarContent 11.1 g
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From en.m.wikipedia.org
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