Thursday, November 7, 2013

Soup #44 / Butternut & Acorn Squash Soup


Since we're all about the seasons, we have to have a super fall sort of soup. Nothing else quite speaks to the season the way that squash does. E and I totally scored this whole bunch of squash for way cheap and now we have made soup of it. The recipe was from this site and it was WAAAAAY good!

What you will need:
1 small butternut squash, halved and seeded
2 acorn squash, halved and seeded
2 tbsp butter
1/4 cup chopped onion
2 cups chicken broth
1/3 cup packed brown sugar
4 oz low fat cream cheese
1/2 tsp ground pepper
Cinnamon to taste

How to make it:

Before you start cutting and seeding your squash, preheat the oven to 350 deg F. Bake your squash halves face down on baking sheet or pizza stone for 45 minutes or until fork tender. When finished, allow them to cool until you can scoop out the pulp and discard the skins. 

In a pan on medium heat, melt the butter and saute your onions until they are tender and clear. 

In your food process, most likely in batches, blend together the squash pulp, onion and butter mixture, brown sugar, broth, and cream cheese until you reach the desired consistency. When blended, return to the pan and re-warm, adding in pepper and cinnamon. Serve in small bowls and enjoy!

The verdict:
Success! In fact, we made this a few days ago and I just enjoyed another bowl before writing this. It was definitely rich and creamy and sweet, but delicious in small portions. 

What we'd do differently:  
I would really like to try subbing the cream cheese for some Greek yogurt, obviously to cut the calories, and to cut the richness a bit. Oh, and a touch of salt on top makes each bite that much better.