Rating: 4.5 stars
523 Ratings
  • 5 star values: 352
  • 4 star values: 131
  • 3 star values: 27
  • 2 star values: 8
  • 1 star values: 5

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.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

266 calories; protein 5.1g; carbohydrates 33.8g; fat 14.5g; cholesterol 42.2mg; sodium 139.3mg. Full Nutrition