Fall flavors aren't the first thing that comes to mind when you think of Florida. But with Thanksgiving coming, we can't help but pair this Butternut Squash Soup with some of our favorite fish sandwiches. Try this side dish with our Grouper Rueben or Smoked Mahi Monte Cristo sandwich.
Preheat oven to 400 degrees.
In mixing bowl, blend butternut squash with olive oil.
Sprinkle seasoning ingredients over squash, blend to ensure squash is covered completely.
Evenly spread squash on baking pan.
Bake squash in oven for 25 minutes or until soft.
Place squash in blender and pulse until squash breaks apart.
Add heavy cream. Blend. Add enough broth to slightly smooth ingredients. Blend again.
Distribute squash in serving bowls. Top with a dash of cinnamon and serve immediately.
Place cumin seeds, cardamom pods, and cloves in coffee grinder. Grind ingredients to powder.
Add sea salt, black pepper and mace to coffee grinder. Mix all ingredients together in grinder.
Ingredients
Directions
Preheat oven to 400 degrees.
In mixing bowl, blend butternut squash with olive oil.
Sprinkle seasoning ingredients over squash, blend to ensure squash is covered completely.
Evenly spread squash on baking pan.
Bake squash in oven for 25 minutes or until soft.
Place squash in blender and pulse until squash breaks apart.
Add heavy cream. Blend. Add enough broth to slightly smooth ingredients. Blend again.
Distribute squash in serving bowls. Top with a dash of cinnamon and serve immediately.
Place cumin seeds, cardamom pods, and cloves in coffee grinder. Grind ingredients to powder.
Add sea salt, black pepper and mace to coffee grinder. Mix all ingredients together in grinder.