My New Favorite Soup

This is the my new favorite soup that everyone should try. It's hardy and sweet, yummy, easy to make, and a little goes a long way. Oh, and it tastes awesome with a grilled cheese sandwich and it's good cold or hot and better the next day so you could make it the day before a party. It is also an awesome way to get your kids and hubby to eat things they don't normally eat because it tastes awesome and is packed with all kinds of vitamins.  So, here's the recipe. 

Butternut Squash & Acorn Squash Soup (don't knock it till you try it)

1 butternut squash (doesn't matter the size) halved and seeded

1 acorn sqaush (doesn't matter the size) halved and seeded

3 Tbsp butter

1/4 cup chopped sweet onion

4 cups chicken or vegetable broth (vegetable makes it a little bit sweeter)

1/3 cup packed brown sugar

1 (8 ounce) package of cream cheese (you can use regular or less fat or combo of the two)

1/2 tsp ground black pepper

 2 tsp salt 

1 granny smith apple, chopped

1/4 tsp cinnamon

pinch of nutmeg

1. Preheat the oven to 350 degrees F. Sprinkle the squash halves with salt and pepper and lay then face down in a foil lined baking dish (easier clean up with the foil). Bake 45 minutes or until tender. Scoop out pulp from the skin and discard skins.

2. Melt the butter in a soup pot and saute the onions until they are tender. Add everything from the recipe to the pot. At this time if you have a handy dandy immersion blender you can just puree everything in the pot. If you don't have an immersion blender (which you should because their awesome) than you can puree the soup in batches in a food processor or in a blender. 

3. Once everything is smooth put back in the pot and bring to a boil. At this point you can either eat the soup or what I like to do is put it in the fridge and eat it the next day. The flavors just mesh all together when the sit over night, but it still tastes good right away. 

4. Garnish with creme fresh or sour cream and chives or just plain. 

NOTE: don't be scared of the butter, sugar and cream cheese. It only takes about a cup of this stuff to fill you up and the recipe makes a ton. I promise you will have leftovers.