Thursday, January 16, 2014

Sweet and spicy squash soup

Sweet & Spicy Squash Soup
2 cups chicken broth
½ c evaporated milk
1 pound of acorn squash- peeled, seeded, roasted
1 t agave
Pinch of nutmeg
¼ t cinnamon
Salt & pepper to taste
Cayenne pepper
Goat cheese  & bacon to garnish

Peel, deseed and roast your squash and put on a sheet pan with olive oil and coat. Bake at 350 for 30 minutes until fork tender.  Cut your bacon into pieces and cook until done.  In a saucepan, heat the evaporated milk and chicken broth until hot then put your squash in your blender  with your spices & agave and half your milk broth mixture and blend. Continue to add your broth mixture until it's a nice creamy consistency. Finally add your cayenne pepper to taste and serve with your bacon bits and goat cheese crumbles. Enjoy

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