Prepare your ingredients before you begin.
1
Heat butter & oil over med heat. Add squash, salt & pepper. Cook until soft & carmelized, 10-15 min.
2
Add garlic & shallot. Cook an additional 5 minutes to soften. Stir in cinnamon, ginger, & allspice.
3
Pour in stock. Raise heat to high and boil 10-15 minutes until everything is super tender.
4
Transfer to a blender & puree until smooth. Return to pan. Add cream to blender & purée. Add to soup
5
Full recipe is linked below!
6
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