Ingredients
| 2 |
medium squash, acorn |
| 1 |
tablespoon oil, olive |
| 1/2 |
cup onion |
| 14 |
oz. chicken broth, reduced-sodium |
| 1/4 |
cup water |
| 2 |
tablespoon brown sugar, (packed) |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon cinnamon |
| 1/8 |
teaspoon pepper, white |
| 1/4 |
cup half-and-half |
| 1 |
tbsp pumpkin seeds |
Directions
- . Preheat oven to 325°F. Wash squash, halve, and remove seeds. Place squash halves, cut sides down, in a 3-quart rectangular baking dish. Bake for 50 to 60 minutes or until tender. Let squash cool about 10 minutes or until cool enough to handle. Using a spoon, remove squash pulp from shells. Discard shells.
- In a large saucepan, heat hot oil over medium heat. Add onion; cook until tender, stirring frequently. Add squash pulp, broth, and the water. Cook over medium-high heat until mixture just reaches boiling, stirring frequently. Stir in brown sugar, salt, 1/4 teaspoon cinnamon, and pepper. Remove from heat; cool slightly. Place half of the squash mixture in a blender or food processor. Cover and blend or process until smooth. Pour pureed squash into a medium bowl. Repeat with remaining squash mixture. Return all squash mixture to saucepan. Stir in half-and-half; heat through. If desired, garnish individual servings with pumpkin seeds and sprinkle with additional cinnamon.
Categories
Soup
|
