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Melt butter in large saucepan on medium heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash and apple; cook 1 minute, stirring occasionally
Stir in stock, orange juice, smoked paprika and roasted ginger. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until squash is tender, stirring occasionally. Cool slightly
With center part of cover removed to let steam escape, puree soup in batches in blender on high speed until smooth. Return pureed mixture to saucepan. Stir in heavy cream. Cook until heated through. Season with sea salt. Ladle into soup bowls. Sprinkle with pancetta
This recipe is exactly what I was looking for! Thanks and Happy Holidays!
Rachel Scarbeck | December 17, 2013