Acorn or Butternut Soup
(from greenfood’s recipe box)
Garnish with chopped parsely and a little cinnamon for great flavor
Source: Garden Harvests
Prep time: 20 minutes
Cook time: 60 minutes
Serves 8 people
Categories: Garlic Basil or Jalapeno Cream Cheese are good substitutes.
Ingredients
- 5 cups seeded and cubed squash
- 3 T. butter
- 1/4 cup chopped sweet onion
- 2 cups chicken broth
- 8 oz pkg. Spinach/Feta Cream cheese
- 1/2 t. black pepper
- 1/8 t. cayenne pepper
- 1 T. brown sugar
Directions
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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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Melt the butter in a skillet over medium heat, and saute the onion until tender.
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In a blender or food processor, blend the squash pulp, onion, broth, agave or brown sugar, cream cheese, pepper, and until smooth. This may be done in several batches.
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Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and
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serve warm.