Ingredients
- 2 2 2butternut squash (about 3 3/4 pounds)
1 1 1acorn squash (about 1 3/4 pounds)
6 6 6tablespoons TABLESPOON_USVolume(3/4 stick) unsalted butter
1 1 1white onion (about 4 ounces), peeled, trimmed, and finely diced
1/2 0.5 0.5teaspoon TEASPOON_USVolumekosher salt
1/8 0.125 0.125teaspoon TEASPOON_USVolumefreshly ground white pepper
1/4 0.25 0.25teaspoon TEASPOON_USVolumeground nutmeg
1/4 0.25 0.25teaspoon TEASPOON_USVolumeground ginger
1/8 0.125 0.125teaspoon TEASPOON_USVolumeground cardamom
4 4 4cups CUP_USVolumeWolfgang Puck® Free Range Roasted Chicken Stock or Wolfgang Puck® All Natural Vegetable Stock, heated
1 1 1cup CUP_USVolumeheavy cream
1 1 1sprig of fresh rosemary
Description
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