Servings:
Serves 2 (or 1 in great need of solace) Servings
Ingredients
- 2 1/2 cup diced butternut squash and sweet potato
- 3 cup hot chicken or vegetable stock
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 4 teaspoon buttermilk
Preparation
Baking Directions:
Put the diced butternut squash and sweet potato in a saucepan with the stock and spices.
Bring to a boil, and then simmer for 15 minutes or until the vegetables are tender.
Puree the soup in a blender.
You will find that by removing the center nozzle on the lid and placing a hand towel or tea towel over the top, you will not get a buildup of pressure and an explosion of soup on your walls or over you.
Pour the blended soup into two bowls, decorating each bowl with swirls made with 2 teaspoons of buttermilk.
