1. In a small pot, melt the butter and pour over the squash. Season squash with salt and pepper and roast in 325-degree oven for 45 minutes (I use a dutch oven for this recipe, as it transfers easily from the oven to the stove). 2. In a kettle, mix squash with water. Add heavy cream and milk and puree using an immersion blender. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
