Butternut and Acorn Squash Soup

 Ingredients: 

• 1 acorn squash
• 1 butternut squash
• 1 sweet onion, chopped
• 1/2 T olive oil
• 2-3 garlic cloves (these don't need to be chopped or minced or anything)
• 1 can (family size - 22.6 oz) cream of chicken soup
• 1 t nutmeg
• 1 t cinnamon
• 1/4 cup brown sugar
• 1 t red pepper flakes

Directions:

Cut acorn and butternut squashes in half and scoop out the seeds. Place cut side down in a baking dish and bake for 45 minutes at 350°.  (The butternut squash was not yet squishy at that point, but it still worked out fine!)

Put onion & garlic cloves at the bottom of large pot with the olive oil (at least 5 quarts probably - we used Ben's stockpot which was 10 quarts and it was about half full). Cook at medium heat for about 10 minutes until onion is translucent-ish. Put into your food processor or blender. 

Add the cream of chicken soup, nutmeg, cinnamon, brown sugar, and red pepper to the onions and garlic in the food processor.

When the squash is done, add about 1/3 to the food processor (something like that - we loaded the food processor 3 times so 1/3) and pulse until reasonably smooth. Add to pot. Keep filling & dumping the food processor with squash until there is no more.

Cook on medium heat on the stove for a few minutes.

It was so creamy and yummy with rolls! We made the "Pandemic Bread" recipe as rolls and they complemented it perfectly. Very filling!