Ingredients
Scale
- 1 large butternut squash
- 2 Tbsp. butter
- salt, to taste
- white pepper, to taste
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ⅛ tsp. ground cardamom, optional
- 1 Tbsp. brown sugar
- 2 cups chicken broth
- ½ cup heavy whipping cream
Cranberry Apple Garnish
- 1 cup dried cranberries
- 1 apple, diced and sprinkled with lemon juice
Instructions
- Preheat oven to 350º
- Carefullly cut squash lengthwise and scoop seeds and strings out.
- Melt 2 Tbsp. of butter.
- Brush the inside of each piece of squash with butter and sprinkle with salt and white pepper.
- Place squash face down on a wire rack on top of a baking sheet.
- Cover with aluminum foil and baker for 1 ½ hours.
- While the squash is baking, dice apples, sprinkle them with lemon juice and mix with dried cranberries to make the soup garnish.
- Once squash is baked, let it cool for 10 minutes.
- Scoop out the insides into a bowl.
- Add spices and sugar to the squash mixture and mix well.
- Put broth and cream in a large stock pot on medium heat. Letting it boil for a couple of minutes while stirring constantly.
- Add squash mixture and blend together with an immersion blender or place in a large blender.
- Serve hot with apple & cranberry garnish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup