- 1 med pumpkin, cleaned and seeded
- 1 butternut squash, cleaned and seeded
- 2 cloves garlic, minced
- 1 Spanish onion, diced
- 16 ounces Erie Bone Broth Chicken Broth
- 8 ounces cream
- 1 tsp Bickford Cinnamon Flavor
- 1 bay leaf
- 1 tsp coriander, toasted and ground
- 1 tbsp Bickford Ginger Flavor
- 1 smoked chipotle pepper
- 1 cup hazelnuts, toasted
Directions:
Preheat oven to 275° F. Rub pumpkin and squash with olive oil and roast in oven for 1 hour or until tender. Set aside. In a large soup pan, sweat onion and garlic for 3 minutes over medium heat until translucent. Add remaining ingredients and simmer for 1 hour. Remove chipotle, bay leaf and cinnamon stick and discard. Place ingredients in blender. Scoop out pumpkin and butternut squash and add to blender. Puree until smooth.