1 butternut squash, halved and seeded
1 acorn squash, halved and seeded
3 Tbs butter
1/4 cup chopped sweet onion
1 quart chicken broth
3 Tbs packed brown sugar
1/2 (4 ounce) package cream cheese, softened
1/2 tsp ground black pepper
dash of ginger
curry powder to taste
fresh parsley, for garnish
Preheat oven to 350° F. 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. Do this in small batches!
Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.