The Madonnas of Leningrad by Debra Dean
Big Stone Gap by Adriana Trigiani

Butternut and Acorn Squash Soup

Soup served at book club? Absolutely! Heather knows how to serve it up rich and healthy. This recipe is adapted from LEAH977’s Butternut and Acorn Squash soup on Even more special, her squash was home-grown and hand-picked!

1 butternut squash, halved and seeded

1 acorn squash, halved and seeded

3 tablespoons butter

1/4 cup chopped sweet onion

1 quart vegetable stock

1/3 cup packed brown sugar

1 (8 ounce) package low-fat cream cheese, softened

1/2 teaspoon ground black pepper

ground cinnamon to taste (optional)

fresh parsley, for garnish


  1. 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.
  2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
  3. 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.
  4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Serves 8

Pairing Suggestions:

Fresh and flavorful, this soup hides its healthy ingredients behind a velvety and decadent disguise. Slurp this pinkies up while discussing The Help by Kathryn Stockett, The Great Gatsby by F. Scott Fitzgerald, and A Vintage Affair by Isabel Wolff.


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