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Creamy Squash Soup in a Pumpkin

Ingredients

  • salt and pepper, to taste
  • 1 cup(s) apple cider
  • 2 cup(s) whole milk
  • ¼ cup(s) brown sugar
  • 1 stick(s) cinnamon
  • 8 ounce(s) heavy whipping cream
  • 6 to 8 small pumpkins
  • + 10 more ingredients
    • bacon bits
    • roasted pecans, chopped
    • fresh parsley
    • ¼ teaspoon(s) cloves
    • OPTIONAL GARNISHMENTS:
    • 3 tablespoon(s) brown sugar
    • 1 onion, finely diced
    • 3 pound(s) to 4 pounds of butternut squash
    • ¼ cup(s) butter
    • 1 teaspoon(s) cinnamon

Preheat oven to 350° F. Cut unpeeled squash into very large chunks. Place chunks in large baking pan or roaster. Dot chunks with butter and sprinkle with 3 tablespoons of brown sugar, 1 teaspoon cinnamon, cloves, salt, and pepper. Cover container with foil and bake 1 to 1½ hours or until very...

View full recipe at RecipeTips.com

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