- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- 1 tsp chinese five spice
- Salt and freshly ground black pepper
- 1 cup cream and 2 tablespoons spiced rum, whip to soft peaks
- 1 cup of whole walnuts,
- 1 egg white
- cup sugar
Whip egg whites and sugar to stiff peaks fold in walnuts. Spread on foil and bake at 315 for 30 min or until golden brown let cool and break up into pieces.
Directions for Soup
To contact Five Flavors Catering in Springfield, click here to be forwarded to their website.
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