Tuesday, November 5, 2013

Acorn & Butternut Squash Soup by Crop Share Member Brandi Collins

Several weeks ago, Crop Share member Brandi Collins posted on our Facebook page about this Acorn & Butternut Squash soup she had made.  I knew right away, we had to have that recipe and I had to share it with you all.  So here it is, from Brandi's kitchen to yours, a Fall squashtacular soup that is just what the Daylight Savings Time sleepies need.  Plus, if you've been perplexed by the Buttercup squash from this past week, you can easily substitute that in for either the acorn or butternut in this recipe, and use up some of your Amish candy onions in place of a regular sweet onion!

Acorn & Butternut Squash Soup

1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/2 chopped sweet onion
1 quart chicken broth
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/2 teaspoon ground black pepper
Salt to taste
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 and garlic until tender.
In a blender or food processor, blend the squash pulp, onion, broth, cream cheese, pepper, and salt until smooth. This may be done in several batches.  This may also be done in the pan with an immersion blender.
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

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