Acorn Squash Soup

We enjoyed this soup on Sunday evening. It was my first time making it, and certainly won't be my last. This recipe is a keeper!

ACORN SQUASH SOUP

• 1 acorn squash
• 2 tbsp finely chopped onion
• 1 tbsp butter
• 4 cups (ish) chicken broth
• 2 tbsp brown sugar
• 4 oz cream cheese, softened
• pinch of salt and pepper, to taste

1. Slice acorn squash in half and remove seeds. Place in baking dish, cut side down. Add about 1 inch of water to dish and cover. Bake in 375 degree oven for 30-40 minutes, or until tender.
2. While squash is baking, melt butter in small frypan. Add onions and cook until soft. Remove from heat.
3. Remove squash from oven, scoop flesh from the skin, and place directly into food processor. Add onions, sugar and cream cheese. Start processor and while it's running, stream chicken broth into mixture, until desired consistency is reached (I used all 4 cups, might try a little less next time).
4. Season with s&p to taste. Pour soup into saucepan over low heat until fully heated and ready to serve. ENJOY!