Butternut Squash And Cinnamon Soup
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tsps
Ground Cinnamon1
Salt12 tbsps
Shredded Sharp Cheddar12 tbsps
Pistachio (toasted and ground)Directions:
1
Preheat oven to 375 degrees F
2
Spray a 13 by 9 by 2-inch glass baking dish with nonstick spray
3
Place squash, cut side down, in prepared dish
4
Pierce each squash half several times with a toothpick or skewer
5
Bake until squash is tender, about 45 minutes
6
Using a large spoon, scrape squash into the bowl of a food processor, discarding the skin
7
Add 1 1/2 cups broth and the cinnamon and puree until smooth
8
Add remaining broth if needed
9
Transfer puree to a heavy large saucepan
10
Stir over medium heat until heated through
11
Season, to taste, with salt and pepper
12
Ladle soup into bowls and top each with 3 Cheddar Cheese Coins and chives or scallions, if desired
13
Preheat oven to 400 degrees F
14
Line a baking sheet with parchment paper
15
Drop 1 tablespoon shredded Cheddar onto parchment
16
Sprinkle 1 tablespoon ground pistachios onto the cheese
17
Repeat to make 12 coins, leaving approximately 2 inches of space between each
18
Bake for about 10 minutes or until the cheese just begins to brown
19
Remove from heat and let cool
20
Top each soup with 3 Cheddar Cheese Coins just before serving