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Rich, creamy and only 5 ingredients!
Preheat oven to 400ºF. Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet. Bake for 30-40 minutes until flesh is tender. Allow to cool.
Scrape the flesh from the skin and place in a blender or food processor. Add in chicken or vegetable broth and blend until smooth. Pour into a medium saucepan over medium low heat and stir in half-and-half, cinnamon and nutmeg. Cook, stirring occasionally until heated through.
Ladle into bowls. Garnish with desired toppings.
Thanksgiving is toast, but now we all have a common dilemma— leftovers. Typically my first leftover meal, aside from the obligatory midnight turkey sandwich, is turkey noodle soup. This year I decided to color way outside the lines and go with a Japanese version.
The first prerequisite for this recipe is a rich homemade stock. If you’re lazy and impatient like me, just follow my pressure cooker recipe.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!