Butternut and Acorn Squash Soup

Oh yum! Made this as an appetizer, sort of, tonight and it was excellent. I tried making couscous crusted tilapia for dinner from Sarah's blog but I didn't do a very good job of it. Probably lack of egg. Anyway, the soup was delightful. :)

Ingredients:
1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 tablespoons butter
1/4 cup chopped sweet onion
1 quart chicken broth
1/3 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/2 teaspoon ground black pepper
ground cinnamon to taste (optional)
fresh parsley, for garnish

Directions:
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.

I used about 7 oz of reduced fat cream cheese and thought it was just fine. Only used one tbsp of butter and 1/2 tsp of cinnamon. Skipped the garnish. Sweet but not too sweet! And very easy!