Roasted Butternut Squash Soup | Just A Pinch Recipes
Cut squash in half and scoup out seeds. Place in baking pan with cut sides up. Melt 1/2 stick butter and pour into the whole where the seeds were. Place a tbsp of brown sugar...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justapinch.com.
Cooking tools:
- Immersion blender
- Food processor
- Dutch oven
- Baking pan
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 1 large butternut squash
- 1 1/2 stick(s) butter
- 2 tablespoon(s) packed dark brown sugar
- - salt and white pepper
- 1 teaspoon(s) ground ginger
- 1/2 teaspoon(s) each ground cinnamon and cloves
- 3 tablespoon(s) molasses
- - grated zest and juice of 1 lemon and 1 orange
- 2 tablespoon(s) Worcestershire sauce
- 4 clove(s) garlic minced
- 2 cup(s) milk
- 1 cup(s) heavy cream
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