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Everyday Butternut Squash Soup

fast.cook's picture
Ingredients
  Frozen winter squash 48 Ounce (4 Packages Of 12 Ounce Each)
  Condensed chicken broth 32 1⁄4 Ounce (3 Cans Of 10 3/4 Ounce, Undiluted)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Heavy cream 2 Cup (32 tbs)
  Ground nutmeg To Taste
Directions

GETTING READY
1. In a 4 quart saucepan, put together frozen squash and chicken broth; stir and heat until squash is thawed.
2. Season with salt and pepper; refrigerate.

MAKING
3. At the time of serving, heat the squash mixture until it starts to boil.
4. Gradually add and stir in 1 1/2 cups cream; cook at low heat until heated through.
5. Adjust seasoning to taste.

FINALISING
6. In a bowl, beat remaining cream just until it-€™s stiff.

SERVING
7. In a soup bowl or soup plate, ladle hot soup.
8. Garnish each serving with a dollop of whipped cream and sprinkle nutmeg.

TIPS
Prepare the squash mixture well in advance and refrigerate for quick preparation of the dish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Squash
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
10

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