I baked my butternut squashes last night for soup, but I didn't bake them long enough. I tried making the soup anyway, but now it's got a grainy texture, because the sqaush wouldn't break up into smaller pieces. Any ideas on how to salvage my soup?
1 large butternut squash
6 whole cloves
2 cinnamon sticks
6 allspice berries
1 pint light cream
1 c. heavy cream
1/4 c. maple syrup
Peel, seed, and cube squash. In a large soup pot, place
squash with enough water to cover.
Tie cloves, cinnamon sticks, and...