Ingredients

• 1 butternut squash , halved and seeded
• 1 acorn squash , halved and seeded
• 3 tablespoons butter
• 0.25 cups chopped sweet onion
• 1 quart chicken broth
• 0.33 cups packed brown sugar
• 1 , 8 ounce
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground cinnamon to taste
• fresh parsley , for garnish

Instructions

1. 1 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.
2. 2 Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. 3 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.
4. 4 Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutrition per serving