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Soup & Stew
American
6 - 8 servings
5 minutes
40 minutes
1 tablespoon virgin olive oil
1 onion, finely diced
2 cloves organic garlic, finely diced
1 quart vegetable broth or water
4 cups Hubbard Squash, pureed
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 cup heavy cream
1/2 cup scallions, chopped
1/8 teaspoon mace
Heat the olive oil and sauté the onion and garlic until golden.
Add the broth and simmer 15 minutes.
Add the squash and the salt, pepper, cinnamon and mace, and simmer for another 15 minutes.
Add the heavy cream, and continue to simmer 5 to 6 minutes until heated through.
Serve garnished with chopped scallion.
