Prep Time: 30 mins Cook Time: 1 h 10 mins Total Time: 1 h 40 mins

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

1. . 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.
   
   
2. 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

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in magnesium High in potassium Very high in vitamin C

Bad points High in sodium