Ingredients:

• 1  Acorn Squash (cut in half and seeds removed)
• 1 Butternut Squash (cut in half and seeds removed)
• 1 48oz Box of Chicken Broth
• 1 Medium Sweet Vidalia Onion (finely Chopped)
• Fresh Croutons
• Salt & Pepper to Taste

Directions:

1. Put squash halves into a deep baking pan skin side down
2. Sprinkle the onion evenly over the squash and cover with the chicken broth
3. Cook in a 350* oven for about 1 hour or until the squash is fork tender
4. Take the squash out of the pan and then pour the broth and onions into a a medium soup pan
5. Scoop the meat from the squash out of the skin and put into a blender and puree.
6. Pour the pureed squash into the pan with the broth and cook over low to medium heat for about half an hour.
7. When ready to serve add salt and black pepper to taste and top with fresh croutons 🙂