Calvados-Laced Squash Soup with Cinnamon and Bay Leaves

Ingredients

  • 4 14-ounce cans low-salt chicken broth
  • 1 12-ounce can evaporated milk
  • 2 cinnamon sticks
  • 2 bay leaves
  • ¼ cup sour cream
  • 1 tablespoon water
  • ¼ teaspoon ground cinnamon
  • + 7 more ingredients
    • 4 tablespoons olive oil
    • 1 teaspoon coarse salt
    • ½ teaspoon ground black pepper
    • 2 onions
    • 6 pounds butternut squash
    • 2 tablespoons unsalted butter
    • ½ cup Calvados (apple brandy) or brandy

Preheat oven to 375°F. Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (re...

View full recipe at Epicurious

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