1 blue hubbard squash
32 oz package of chicken broth
half a container of heavy cream
nutmeg for garnish
Cut the squash into pieces and roast at 375 degrees for 90 minutes. Bring chicken broth to a near boil and add the roasted squash. Use a hand blender to blend the squash and broth in the pot. Once it's almost fully blended, add the heavy cream and blend until combined.
Sprinkle with nutmeg.
Thursday, October 13, 2011
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