Featured Recipe

Squash Soup

yields 2 Gallons
  • 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 ½ tsp Cinnamon 
  • ¾ cup Fresh Ginger, shredded

What you need:

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.