Harvest Soup

Name: Harvest Soup
Ingredients: 3 butternut or acorn squash, cooked and pureed; 1 lb. carrots, cooked and pureed; butter; 1/2 onion, diced fine; 2 cloves garlic, minced; 2 1/2 c. chicken stock; 1 c. vermouth; 1 c. or more half and half; large pinches each of: cinnamon, curry, cumin and powdered cardamon; pecans; applesauce; chutney; 1 Tbsp. shaved ginger; hollowed out acorn squash (optional)

14 ingredients

3 steps

Ingredients

3 butternut or acorn squash, cooked and pureed
1 lb. carrots, cooked and pureed
butter
1/2 onion, diced fine
2 cloves garlic, minced
2 1/2 c. chicken stock
1 c. vermouth
1 c. or more half and half
large pinches each of: cinnamon, curry, cumin and powdered cardamon
pecans
applesauce
chutney
1 Tbsp. shaved ginger
hollowed out acorn squash (optional)

Directions

1

Saute onion, garlic and ginger in butter.
2

Season with spices. Add to pureed squash and carrots.
3

Heat well, incorporating enough vermouth and chicken stock to give a creamy consistency. Add the half and half.