A thick creamy soup with sure to please.
Ingredients: [‘butternut squash’, ‘peanut oil’, ‘onions’, ‘garlic’, ‘carrot’, ‘ground cumin’, ‘ground mace’, ‘ground coriander’, ‘salt’, ‘white pepper’, ‘cayenne’, ‘chicken stock’, ‘heavy cream’]
Quantity of Ingredients: [“2 butternut squash (about 4 pounds)”,”3 tablespoons peanut oil”,”1 1/2 cups onions, diced “,”1 teaspoon garlic, minced “,”1 cup carrot, diced “,”1 1/2 teaspoons ground cumin”,”1 teaspoon ground mace”,”1 1/2 teaspoons ground coriander”,”1 teaspoon salt”,”1 teaspoon white pepper”,”1/2 teaspoon cayenne”,”4 cups chicken stock or 4 cups vegetable stock”,”1 1/2 cups heavy cream”]
Number of Servings: 12
Steps: [‘Preheat oven to 350oF.’, ‘Cut squash in half, remove seeds.’, ‘Place squash in oven and bake until it is easily pierced with a sharp knife.’, ‘Remove from oven and cool.’, ‘When cool enough to handle, scrape flesh into a large bowl and set aside. Discard skin.’, ‘Heat oil in a large soup pot, or Dutch oven, over medium heat.’, ‘Add carrots and onions and cook until soft (about 7 minutes or so).’, ‘Add garlic, cumin, mace, coriander, salt, pepper and cayenne and cook until fragrant about 2 minutes.’, ‘Add squash to the pot and stir.’, ‘Add stock, stir and cover. Allow to cook about 15 minutes or so until all vegetables are soft.’, ‘Puree soup in pot with a stick blender or transfer soup to blender (in batches) and puree.’, ‘Once soup is pureed, lower heat and add cream. Heat thoroughly, do not boil.’, ‘Note: If you find the soup too thick for your liking, just add additional stock or water.’]