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Butternut Squash Soup

Western.Chefs's picture
Ingredients
  Butternut squash 3 Pound (1 whole)
  Condensed chicken broth 21 1⁄2 Ounce, undiluted (2 cans, 10 3/4 ounce size)
  Salt 1⁄4 Teaspoon
  Ground white pepper 1 Dash
  Heavy cream 1 Cup (16 tbs)
  Ground nutmeg 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat oven to 400F.
2. Bake whole squash about 1 hour until tender when pierced with a fork.
3. Let the squash cool slightly, cut in half lengthwise and discard seeds.
4. With a spoon, scoop squash pulp from the skin.

MAKING
5. In electric blender, blend combining half of squash pulp and 1 can broth at low speed until well combined, then at high speed until smooth.
6. Turn into bowl and repeat with remaining squash and broth.
7. Stir in salt and pepper and refrigerate soup, covered, overnight.
8. Just before serving heat squash mixture just to boiling.
9. Gradually stir in 1/2 cup cream and cook slowly until heated through.
10. Taste for seasoning, adding more salt and pepper if necessary.
11. Beat remaining cream just until stiff.

SERVING
12. Serve soup very hot garnishing each serving with a spoonful of whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Butternut
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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