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One of our favorite fall meals is Butternut and Acorn Squash Soup, a flavorful and hearty meal that both looks and tastes of autumn. While the soup requires some time to make, the recipe is quite simple and makes enough for a large family, or for several meals, and we think it tastes even better as leftovers.


1 butternut squash, halved and seeded

1 acorn squash, halved and seeded

3 Tbs. butter

1/4 c. chopped sweet onion

1 qt. chicken broth

1 8 oz. pkg. cream cheese, softened

1/3 c. brown sugar

1/2 tsp. black pepper

ground cinnamon to taste

optional: Can add two potatoes or apples along with the squash. Can also add chili powder, nutmeg, or cayenne pepper, to taste.

Preheat the oven to 350 degrees. Place squash halves cut side down in baking dish. If desired, rub a bit of butter on the inside of the squash and sprinkle brown sugar, cinnamon, nutmeg, etc. Bake 45 minutes, or until tender. Remove the squash halves and allow to cool before scooping the pulp from the skins. If you choose to add potatoes or apples, boil them in medium-high heat until soft and allow to cool before skinning them. Melt butter in a skillet over medium heat and saute onion until tender. In a blender, blend the squash pulp (and potatoes and/or apples), onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. It is best to do this in three or four batches, and, for best results, add the broth to each batch in order to blend smoothly. Pour each batch into a pot and mix together. Heat over medium heat, stirring occasionally, until heated through.

The recipe yields a hearty soup, especially if you add the potatoes and/or apples, which we recommend. The soup pairs well with artisan bread, grilled cheese, or sandwiches.