Hi! Melanie here. Writing to you from the Seattle area. I am so excited to be a part of the PDW DT. The kits are amazing and SO fun to work with. Friday PDW posts are a Free For All--that left it wide open for me to post on whatever :)
I love finding recipes that use fresh produce and that my kids will eat. My creating time happens in little snippets throughout the day. It is great to have a recipe that has steps with breaks in-between, leaving me time to create while I cook (LOL).
We had a butternut squash and two acorn squash from our produce delivery last week. It has been cold and rainy here. I found this Butternut and Acorn Squash Soup recipe that is super easy and delicious! I pretty much kept the recipe as is, but added the extra acorn squash and a little extra broth.
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium heat, and saute the onion until tender.
- In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
- Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Be sure to add the bit of parsley on the top--it really does finish it off nicely!
Go roast some squash, scrap while the squash is cooling, blend up the ingredients, then create some more while the soup is warming. Perfect weekend recipe :)
Do you have a favorite recipe? Please share it with us here on the PDW blog. Enjoy your weekend!