Simple Way to Cauliflower And Butternut Squash Soup

Butternut And Acorn Squash Soup

Close the instant pot and cook on high pressure for 7 min.

Recipe Summary Butternut And Acorn Squash Soup

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.

Ingredients | Cauliflower And Butternut Squash Soup

1 butternut squash, halved and seeded

1 acorn squash, halved and seeded

3 tablespoons butter

¼ cup chopped sweet onion

1 quart chicken broth

⅓ cup packed brown sugar

1 (8 ounce) package cream cheese, softened

½ teaspoon ground black pepper

½ teaspoon ground cinnamon to taste

fresh parsley, for garnish

Directions

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.

Info | Cauliflower And Butternut Squash Soup

prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings

TAG : Butternut And Acorn Squash Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,