MAKES 2 GALLONS
 

WHAT YOU NEED

• 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


HOW IT’S DONE

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.