Squash Soup


1 min read

    2 lbs Acorn Squash 
    2 lbs Sweet Potato 
        Salt and pepper to taste
    1 cup Molasses 
    1 Qt Stock of Choice 
    2 Qt Anchor™ Chef's Cooking Cream
    1 1/2 tsp Cinnamon 
    3/4 cup Fresh Ginger, shredded
  1. Roast squash and sweet potatoes at 350F until tender.
  2. Scoop flesh from the squash into food processor.
  3. Add sweet potato and puree.
  4. Add shredded ginger.
  5. Heat stock and pureed squash and potato mix.
  6. Bring to simmer.
  7. Add Anchor™ Chef's Cooking Cream and molasses.
  8. Season.
Related Products

Find the ingredients to make Squash Soup today!