Acorn Squash Soup

• 2 acorn squash, halved and seeded
• 1 large yellow onion, chopped
• 1 tablespoon butter or margarine, melted
• 2 tablespoons light brown sugar
• 3 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 1/2 cup whipping cream

1. Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a greased shallow baking dish. Bake at 400u0b0 for 45 minutes or until tender; cool. Scoop out pulp, discarding shells.
2. Saute onion in butter in a Dutch oven over medium-high heat 7 to 8 minutes or until lightly browned. Add brown sugar; cook 2 minutes, stirring often. Add squash pulp; cook 5 minutes, stirring often. Add broth and next 4 ingredients. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat; cool slightly.
3. Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven; simmer 5 minutes. Drizzle each serving with a little whipping cream.

acorn, yellow onion, butter, light brown sugar, chicken broth, salt, ground cinnamon, ground coriander, pepper, whipping cream

Taken from www.myrecipes.com/recipe/acorn-squash-soup (may not work)