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AS SEEN ON WCBI'S
LIVE @ 5
Butternut Squash Puree with Spiced Cream in Baby Pumpkins
Soup:
1 Medium sized Butternut Squash peeled, seeded, and diced
1 Teaspoon of Cinnamon
1 Tablespoon of Brown Sugar
1 Tablespoon of Butter
1 Cup of Heavy Whipping Cream
1 Cup of Vegetable Stock
Salt and Pepper and to taste
Bring a large pot water to boil.
Add the squash and cook until fork tender.
Remove from the water and add directly to the food processor.
Add all ingredients and puree until smooth.
Spiced cream:
1 Cup of Heavy Whipping Cream
1 Teaspoon of Cinnamon
1 Pinch of Nutmeg
1 Pinch of Allspice
Whisk all the ingredients in a cold large bowl, until the cream is stiff.
For the pumpkins:
2 Baby Pumpkins
1. Wash the pumpkins.
2. Cut the top of the pumpkin off and reserve for garnish.
3. Using a spoon remove all the seeds from the inside.
4. Toast in 350 degree oven for 5 minutes.
To assemble pour the soup in the baby pumpkins, spoon some whipped cream on top
and serve.
ENJOY!!!!
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