i remember make this velvety soup with my mom. Butternut squash provides it heat color, and also garlic wards off any kind of unfriendly spirits. Shot using whipping cream because that an extra smooth texture. —Steven Eder, Lebanon, Pennsylvania


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Ingredients

2 tablespoons butter1 medium onion, chopped8 garlic cloves, chopped1 teaspoon soil cinnamon1/4 to 1/2 teaspoon floor nutmeg4 cups peeled butternut squash, reduced in 1-in. Cubes2 cups vegetable stock2 cups half-and-half creamSalt and also pepper come taste8 cook bacon strips, chopped1 parcel (5.2 ounces) Boursin Garlic & well Herbs Gournay Cheese, crumbled

Directions

In a big saucepan, melt butter over medium heat. Add onion and also garlic; chef until tender, 3-4 minutes. Add cinnamon and nutmeg; chef 2 minutes. Stir in squash and also vegetable stock. Lug to a boil. Reduce heat; simmer, covered, till squash is tender, 15-20 minutes. Use an immersion blender or pulse soup in batches in blender till smooth. Go back to pan; add half-and-half cream and salt and pepper come taste. Warm through, yet do no boil. Serve instantly with bacon and also crumbled cheese.
Editor’s Note: Boursin Garlic & well Herbs Gournay Cheese has a firmer texture than the spreadable cheese product.

Nutrition Facts

1 cup: 388 calories, 28g fat (17g saturated fat), 92mg cholesterol, 697mg sodium, 21g carbohydrate (7g sugars, 3g fiber), 12g protein.




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