Butternut Squash Soup with Sage and Cinnamon Cream
This recipe was created by Matt Bell, head chef at South on Main in Little Rock. This is a soul-warming and savory soup that you'll love to create year
Ingredients
- 1 cup heavy cream
- 1 tablespoon cinnamon
- 1 sprig of sage
- 1/2 cup peanut oil
- 2 medium squash
- 1/4 cup honey
- 2 teaspoons cinnamon
- salt and pepper to taste
- 1 teaspoon nutmeg
- 1/8 cup light brown sugar
- 2 cups whole milk
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