Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper adn roast in a 325-degree oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. (You can use a regular blender, it's just a little bit harder.) Add sugar, ginger, nutmeg, cinnamon and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning to taste.
