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My review
Butternut and Acorn Squash Soup
LEAH977
"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."
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Ingredients
1 h 20 m servings 266 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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
Per Serving: 266 calories; 14.5 g fat; 33.8 g carbohydrates; 5.1 g protein; 42 mg cholesterol; 139 mg sodium. Full nutrition
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Reviews
Read all reviews 366460 Ratings
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Most helpful positive review
10/13/2008
Very yummy, 4 stars due to my opinion of too sweet and too cream cheesy. Made it a second time and used 2/3 block cream cheese, 1/4 c. brown sugar, added some nutmeg, cayenne pepper (because I ...
Most helpful critical review
9/19/2004
This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a ...
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9/19/2004
This was a bit too rich, so I made it twice, the second time I used 1 tbsp of butter instead of the asking 3 tbsp. And used half the amount of cream cheese that the recipe called for. It is a ...
10/13/2008
Very yummy, 4 stars due to my opinion of too sweet and too cream cheesy. Made it a second time and used 2/3 block cream cheese, 1/4 c. brown sugar, added some nutmeg, cayenne pepper (because I ...
6/9/2005
I really enjoy this soup. I used less brown sugar and less cream cheese than called for -- and added chili powder and a smidgen of nutmeg. Even with the reduction of the sugar, it's still a bi...
7/12/2006
If I could give it 10 stars I would! Very Yummy!!! It was super easy to make and very delicious! I cooked my squash the way I always do: cut in 1/2, place cut side up in a baking dish in 1/4 ...
10/30/2006
I had a similar soup at a local diner & I've been trying to reproduce it ever since. Thanks to this recipe I finally can! This is the best butternut squash soup I've ever had. I used Splenda B...
2/26/2006
I gave this four stars because it was close to perfect. The one drawback for me was how sweet it was. Next time I will probably omit the sugar altogether. I find the squash sweet enough natur...
10/16/2008
Oh, this was good. Really easy, too! As another person recommended, I cut the sugar and the cream cheese approximately in half. It is very rich.
11/11/2005
this recipe was easy and delicious, i also a little curry powder and ginger the second time i made it for a little zip..... loved it