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Velvet Squash Soup

Western.Chefs's picture
Ingredients
  Butternut squash 2 Pound (1 Medium Sized)
  Water 2 Cup (32 tbs)
  Half and half 2 Cup (32 tbs)
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken bouillon cube/Envelope 1
  Watercress sprigs 1
Directions

1. Peel and cut butternut squash into 1-inch chunks. In 3-quart saucepan over high heat, heat squash and 1 inch water to boiling. Reduce heat to low; cover and simmer 10 minutes or until squash is very tender. Drain.
2. Spoon squash into blender; cover (with center part of blender cover removed) and blend at low speed until very smooth.
3. In 3-quart saucepan over medium heat, heat squash, half-and-half, salt, pepper, and bouillon until hot, stirring occasionally. Spoon soup into soup bowls; garnish each with a watercress sprig.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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