This soup may look more like a cappuccino than a savory soup, but you’ll probably want to consume it just as often as your daily cappuccino. It doesn’t get much more comforting than this on those cool, crisp fall days. Recipe and image via Adventures in Cooking.
Ingredients:
1 large acorn squash, cut in half and with seed pulp removed
1 tablespoon olive oil
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper, plus more for garnish
1/2 teaspoon McCormick Gourmet chipotle chile pepper, plus more for garnish
1 cup chopped pecans, plus a few individual pieces set aside for garnish
3 cups chicken or vegetable broth
3 tablespoons honey
1/2 cup parmesan
1/4 cup cream, plus a tablespoon or two for garnish
For preparation instructions, click here.
