Creamy Butternut and Acorn Squash Soup

Follow our step-by-step guide on how to make Creamy Butternut and Acorn Squash Soup.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While the oven warms up, take your halved butternut and acorn squashes and place them cut side down in a baking dish.

3. Step 3

   Let them bake for about 45 minutes, or until they’re tender and ready to be transformed into a delicious soup.

4. Step 4

   Once they’re done, carefully remove them from the oven and allow them to cool slightly.

5. Step 5

   When they’re cool enough to handle, scoop out the soft, flavorful pulp and set aside, discarding the skins.

6. Step 6

   Next, grab a skillet and melt some butter over medium heat.

7. Step 7

   Add in your chopped sweet onion and sauté it until it becomes tender and translucent, filling your kitchen with a delightful aroma.

8. Step 8

   This step is all about building flavor, so take your time and enjoy the process.

9. Step 9

   Now it’s time to bring everything together! In a blender or food processor, combine the squash pulp, your sautéed onion, chicken broth, brown sugar, softened cream cheese, a dash of ground black pepper, and a sprinkle of ground cinnamon.

10. Step 10

    Blend until the mixture is smooth and creamy, working in batches if needed to ensure everything is well combined.

11. Step 11

    Once your soup is beautifully blended, transfer it to a pot and heat it over medium heat.

12. Step 12

    Stir occasionally, allowing the flavors to meld together as it warms through.

13. Step 13

    When it’s hot and inviting, serve your soup in bowls, garnished with a sprinkle of fresh parsley for that perfect finishing touch.

14. Step 14

    Enjoy this comforting dish that’s sure to warm your heart and delight your taste buds!.