You are here

Cream Of Winter Squash Soup

rhiannonn's picture
Ingredients
  Butternut squash/36 ounce frozen butternut squash, partially thawed. 3 Pound
  Condensed chicken broth 21 Ounce
  White pepper 1 Dash
  Salt 1⁄4 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat oven to 400F.

MAKING
2) Bake whole squash about 1 hour, or until fork-tender
3) Let squash cool slightly.
4) Cut the squash lengthwise in half and discard seeds.
5) Using a spoon, scoop squash pulp from the skin.
6) In electric blender, combine half of squash pulp and 1 can broth; blend at low speed until well combined, then at high speed until smooth.
7) In a bowl, turn out the soup.
8) Repeat with remaining squash and broth.
9) Add salt and pepper.
10) Cover the bowl and keep in refrigerator, overnight.
11) Just before serving, heat squash mixture just to boiling.
12) Gradually stir in 1/2 cup cream; cook slowly until heated through.
13) Taste for seasoning, adding more salt and pepper if necessary.
14) Meanwhile, beat remaining cream just until stiff.

SERVING
15) Garnish each serving with a spoonful of whipped cream; sprinkle with nutmeg and serve soup very hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Feel: 
Creamy
Method: 
Simmering
Dish: 
Soup
Interest: 
Winter, Healthy
Ingredient: 
Squash
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
6

Rate It

Your rating: None
3.97647
Average: 4 (17 votes)