Calvados-Laced Squash Soup with Cinnamon and Bay Leaves

Name: Calvados-Laced Squash Soup with Cinnamon and Bay Leaves
Yield: Makes 12 Servings
Ingredients: 6 pounds butternut squash (about 2 very large), halved lengthwise; 4 tablespoons olive oil; 2 tablespoons (1/4 stick) unsalted butter; 2 onions, chopped; 2 cinnamon sticks, broken in half; 2 bay leaves, broken in half; 1 teaspoon coarse salt; 1/2 teaspoon ground black pepper; 1/2 cup Calvados (apple brandy) or brandy; 4 14-ounce cans low-salt chicken broth; 1 12-ounce can evaporated milk; 1/4 cup sour cream; 1 teaspoon warm water; 1/4 teaspoon ground cinnamon

By Mary Corpening Barber and Sara Corpening Whiteford

October 31, 2002

Recipe notes