Boma’s Butternut Squash Soup Recipe

[Wendy]

Ingredients:

• 3 ounces Unsalted Butter
• 11 ounces Butternut Squash, cut in chunks
• To taste Salt and Pepper
• 8 ounces Water
• 8 ounces Heavy Cream
• 8 ounces Milk
• 1 ounce Sugar, adjust if needed
• 1 teaspoon Ginger
• 1 teaspoon Nutmeg
• 1 teaspoon Cinnamon
• 1 teaspoon Coriander
• 1 tablespoon Cornstarch
• Water
• 3 ounces American Cheese

Method of Preparation:

1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325 oven for 45 minutes.
2. In a kettle, mix squash with water. Add heavy cream and milk and puree. Add sugar, ginger, nutmeg, cinnamon, and coriander.
3. Make a slurry with the cornstarch and add to the soup.
4. Add the American cheese and continue mixing until smooth.
5. Adjust seasoning.

8 servings