Butternut and Acorn Squash Soup
Servings:7Serving Size:1 cup
- 1 butternut squash, halved and seeded
- 1 acorn squash, halved and seeded
- 1 tablespoon olive oil
- 1/3 cup chopped sweet onion
- 4 cups chicken broth
- 3 tablespoons peanut butter
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Fresh parsley for garnish
- Using a vegetable peeler, remove the skin from the butternut and acorn squashes and cut into 1-inch cubes.
- In a large soup pot, heat the oil on medium high.
- Add the onion, and cook 1 to 2 minutes until it starts to become translucent.
- Add cubed squash, and cook 4 to 5 minutes.
- Add chicken broth, and bring to a boil.
- Lower heat, and simmer 30 to 35 minutes, until the squash is fork tender.
- Allow to cool slightly, then blend until smooth in a food processor or blender.
- Return mixture to the pot, and heat to medium low.
- Add peanut butter, brown sugar, pepper, cinnamon, and nutmeg.
- Stir until well blended.
- Garnish with fresh parsley. Serve warm.
Source: Plate it up! Kentucky Proud Project.
200 calories, 6g fat, 1g saturated fat, 5mg cholesterol, 600mg sodium, 36g carbohydrate, 4g fiber, 14g sugar, 10g added sugar, 4g protein.