Acorn & Butternut Squash Soup
INGREDIENTS:
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 |
DIRECTIONS:
1.
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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.
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2.
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Melt the butter in a skillet over medium heat, and saute the
onion and garlic until tender.
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3.
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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.
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4.
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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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