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Roasted Butternut Squash Soup

Diana Rattray
  • 95 minutes
  • Serves 8

INGREDIENTS

1

Butternut squash (2 1/2 to 3 pounds), large

1 dash

Ginger, ground

1 cup

Onion

4 cups

Chicken broth

1/3 cup

Brown sugar

2

Cinnamon sticks

1 dash

Nutmeg, ground

1 dash

Salt

1 1/2 cups

Apple cider

4 tbsp

Butter

1/2 cup

Heavy cream