Butternut and Acorn Squash Soup

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• ¼ cup chopped sweet onion
• 1 quart chicken broth
• 1/3 cup packed brown sugar
• 8 ounces cream cheese, softened
• ½ teaspoon ground black pepper
• Ground cinnamon to taste
• Curry powder to taste
• Ginger to taste
Place the squash halves cut side down in a microwave safe dish. Add a little bit of water, cover, and cook on high until tender, about 16 minutes. Remove from heat and cool slightly. Scoop the pulp form the skins. Discard skins. Alternative method: peel the squash, cut into chunks, and steam until tender.
Melt the butter in a skillet over medium heat and sauté the onion until tender.
Using a blender, hand mixer, 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 and cook over medium heat, stirring occasionally, until heated through. Garnish with parsley and sour cream, and serve warm.