Roasted Acorn Squash Soup

Ingredients

  • ½ teaspoon ground cinnamon
  • 1 pinch salt and ground black pepper to taste
  • ½ teaspoon ground nutmeg
  • ¼ cup half-and-half
  • 3 ½ cups low-sodium chicken stock
  • 1 clove garlic, minced
  • 1 large carrot, peeled and chopped
  • + 4 more ingredients
    • 1 large sweet onion, chopped
    • 3 tablespoons unsalted butter
    • water, as needed
    • 2 acorn squash, halved and seeded

1. Preheat oven to 400 degrees F (200 degrees C). 2. Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom. 3. Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 water. Remove from oven and allo...

View full recipe at SpringPad

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