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CookPal AI
Butternut and Acorn Squash Soup

Butternut and Acorn Squash Soup

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Produce

    • 🎃 1 butternut squash, halved and seeded
    • 🎃 1 acorn squash, halved and seeded
    • 🧅 ¼ cup chopped sweet onion
    • fresh parsley, for garnish

  • Dairy

    • 🧈 3 tablespoons butter
    • 1 (8 ounce) package cream cheese, softened

  • Pantry Items

    • 1 quart chicken broth
    • ⅓ cup packed brown sugar
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground cinnamon to taste

STEPS

1

Preheat oven to 350°F (175°C). Place the squash halves cut side down in a baking dish. Bake for 45 minutes or until tender. Remove from heat and cool slightly. Scoop the pulp from the skins and discard skins.

2

Melt the butter in a skillet over medium heat and sauté the onion until tender.

3

In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. Perform in batches if needed.

4

Transfer the soup to a pot over medium heat and cook, stirring occasionally, until heated through. Garnish with parsley and serve warm.

NUTRIENTS

Per 1 serving

🔥

266

Calories

  • 5
    Protein
  • 34
    Carbs
  • 15
    Fats

💡 For a vegan version, replace butter with olive oil and cream cheese with a plant-based alternative.Pair the soup with crusty bread to make it a complete meal.Use leftover squash pulp to make a rich, creamy pasta sauce.