About this recipe:A deliciously rich, winter squash soup recipe. Squash are baked until tender, then liquidised with sauteed onion, chicken stock, sugar, cream cheese and seasonings. Enjoy with crusty bread and a dollop of soured cream.
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
4 tablespoons chopped red onion
1 litre chicken stock
75g dark brown soft sugar
225g cream cheese, softened
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon to taste
8 sprigs fresh parsley, for garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. 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 frying pan over medium heat and saute the onion until tender.
In a liquidiser or food processor, blend the squash pulp, onion, stock, dark brown soft 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.
If acorn squash is unavailable, use butternut squash instead.