Ingredients
- 6 medium acorn squash (1 pound each)
- 3 14-1/2-ounce cans chicken broth
- 3/4 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground cinnamon
- 1-1/2 cups half-and-half or light cream
- 3/4 cup dairy sour cream (optional)
- Fresh thyme sprigs (optional)
Description
Acorn Squash Gives This First Course Soup Its Unmistakable Flavor.
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