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Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.

The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!

We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.

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Butternut Squash Soup In A Bread Bowl Recipe

Butternut Squash Soup is fantastic for a warm lunch at home or served as a fancy soup course for Thanksgiving! The flavor comes from sautéing the veggies in butter and is further enhanced with a touch of salt & cream. For a super-fancy twist, serve in a bread bowl! This is such an easy way to really amp up the presentation. It is as simple as scooping out a top and baking…see below for details!

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:50 Minutes

  • Prep Time:1 Hours

Ingredients

  • 1/4 cup

    butter

  • 1 each

    butternut squash

  • 1/2 each

    onion

  • 2 each

    carrots

  • 1 each

    potato

  • 2-4 cups

    chicken stock

  • salt

    to taste

  • 1 cup

    heavy whipping cream

  • 4 each

    round bread loaves for bread bowl & olive oil

Directions

Melt the butter in a large soup pot. Slice the top off the butternut squash, cut into three pieces. Turn the pieces on theirs sides and use a sharp knife to slice off the outer skin. Scoop out any seeds. Cube the flesh and add to the butter.

Slice the carrots, chop the onion and add to the pot. Sautee for 10-15 minutes until tender.

Meanwhile peel and chop the potato. Add the chopped potato to the pot and pour in the chicken stock until the veggies are just covered. Cover with lid and cook for 20 minutes, stirring occasionally.

Remove the lid and let the veggies cook an additional 20 minutes. At this point, pre-heat the oven to 350-degrees.

Take the bread loaves and carve a round hole out of the top. Pull it off, and remove the inner bread fluff. (Save it to eat with the soup, or store to use in the homemade stuffing!) Press the inner walls of the loaf together. Brush with olive oil, then bake for about 15 minutes.

Use an emersion blender to blend the veggies until smooth. Add the whipping cream and taste a bit. Add the salt to taste, about 1-2 teaspoons.

Serve immediately!

This is a fantastic soup to make for Thanksgiving, because you can make it up to 4 days in advance! Simply add the salt, stir and cool to room temp. Store in an air-tight container in the fridge for up to 4 days. Reheat on your stovetop; add water a tablespoon at a time if too thick.

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