This creamy, delicious soup is very easy to make. You can roast your squash in the oven at 350 degrees, or zap it in the microwave for 10 minutes. In each case, have about 1 inch of water in your roasting pan.
Also, since you puree the soup, don’t worry about dicing the onion and garlic too finely.
1 acorn squash
1 1/4 cup broth
1 medium onion, diced
2 cloves garlic, diced
splash of olive oil
salt and pepper to taste
dash (or 10) of Cajun seasoning for a little kick
Cut squash in half, scoop out seeds, place flat-side down in a microwave safe dish in 2 tablespoons of water and zap for 6-10 minutes until soft. I find a watermelon baller works well to scoop out seeds and gunk.
Meanwhile, saute your onions and garlic in a splash of olive oil. Add seasoning of choice (I used some Creole seasoning salt) and once the onions are done, add your squash and broth.
Cook on medium heat until bubbling, add cream cheese. Let cool, then blend with a hand mixer. Serve and enjoy!